Cucumber, Peanut and Mint Salad
This refreshing salad by Chef Brandon Frohn features in season cucumbers, a hint of mint, crushed peanuts, rice vinegar and a drizzle of honey“Cucumbers are a garden staple for ...
Ingredients
- 5 ears of sweet corn
- 3 cloves garlic, minced
- 1 purple onion, peeled and julienned
- 2 ripe tomatoes, seeded and diced
- 1 red or orange bell pepper, roasted, peeled and diced
- 1 jalapeno peppers, seeded and minced
- 1 tablespoon chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- sea salt and pepper to taste
Preparation
1. Rub the corn with olive oil and grill Cut the kernels from cobs.
2. Add garlic, onions, tomatoes, bell peppers, jalapeño, and cilantro, mix well. Whisk oil and vinegar. Pour over the vegetables,
add salt and pepper. Chill. Eat at room temp.
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