Tomato Corn Salad
1 Red Bell Pepper, diced
6 Ears Corn, cut off the cob
2 Tomatoes, diced
1 Cup Baby Spinach
1 Bunch Italian Parsley, chopped
1 Tablespoon Kelp Granules
1/4 Cup Stock
1. Saute onion, pepper and corn in stock over medium heat still softened.
2. The remaining ingredients and cook for 10 minutes.
Goes well with Mexican Rice
Soundtrack The Naked and the Famous - Simple Forms