We got something new in our CSA box recently — shishito peppers! These little Japanese green peppers are pretty sweet but every now and again one carries a little heat! My friend Noelle whipped up a summer salad and used one of these little peppers — this recipe is based on what she threw together.
This summer salad is perfect for using up veggies that come from your garden or in your co-op / CSA box — and you can substitute all sorts of things to customize it to your own taste!
(Side note: after cutting the pepper, do not stick your pepper-covered finger in your eye. Because maybe it will burn with the fire of a thousand suns. Not that I did that. Nope.)
- 1 can garbanzo beans, drained
- 1 ear of corn, cooked and cut off the cob
- 1 cup cherry tomatoes, sliced
- 1 small red onion, chopped
- 1 shishito pepper, de-seeded chopped
- 2 tablespoons fresh basil, chopped
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- Salt and pepper to taste
- It's easy! Mix all the ingredients together. If possible, let it sit for a few hours before serving, to let all the ingredients to get to know each other.
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