Cucumber, Corn and Tomato Salsa

My co-worker gave me some cucumbers she and her husband had grown in their garden. I wanted to use them right away as they were so fresh. This is a variation on a classic cucumber and tomato salad. I added charred corn for sweetness and smokiness. I also added poblano and jalapeno for spice. 

2 small or 1 medium cucumber, diced
2 ears corn
3 vine tomatoes, diced
1 poblano, diced
1 jalapeno, minced
3 cloves garlic, minced

2 tbls apple cider vinegar
2 tbls olive oil
2 tsps dry dill
1 tsp garam masala
2 tsps salt

I wasn't about to turn on the broiler to cook the corn. It's been in the 90's here. Instead, I used the same technique often used to char bell pepper. Put the shucked ears directly over a gas flame on the stovetop. If you don't have a gas stovetop you can broil them or use an outdoor grill. 

The corn will pop and make a bit of a mess on your cooktop, but it's worth it. 

Char the corn evenly all around. Allow to cool and them cut the kernels off the cob. 

Stir together all i…

Easy Pasta Salad

Here's a quick and easy way to make homemade pasta salad.

1 box tri color pasta
1/2 medium onion diced.
3 cloves minced garlic
1/4 cup frozen small cut bell peppers
1/3 cup frozen carrots
1/4 cup frozen corn niblets
1/4 cup frozen peas
italian dressing to coat

Cook pasta according to package directions. Add frozen carrots when there are 7 minutes left in the cooking time of the pasta.

Drain pasta/carrot mix and add back to hot pat on warm burner. Stir in peas, corn and peppers. Let sit covered two minutes.

Add fresh onions and garlic. Stir.
Sprinkle with Salt and pepper to taste.

Toss with italian or your favorite salad dressing. Or leave plain and let everyone dress with their own choice.

Let chill at least two hours in the fridge.

Serve with chilled beans for optimum nourishment.