Summer Corn Salad

3 Ear of Corn, boiled ahead of time or grilled
1 Red Bell Pepper, finely diced
3 Scallions, finely chopped
2 Tbsp of Olive Oil
Juice of one Large Lime
1 Tsp of Ground Cumin
2 Tbsp of Fresh Cilantro, chopped
2 Tbsp Fresh Parsley, chopped
1 Jalapeno, seeded and minced
¾ cup of Cherry Tomatoes, quartered if really big or just halved
Salt and Pepper, to taste


1) Place all ingredients into a bowl and toss to mix.

2) Cover with plastic wrap and allow to sit in the fridge for about an hour.

Serve this salad alone for a light lunch or as a side to any grilled fish, chicken, steak or even my tex mex burgers for a delicious and healthy dinner.