Cornfetti Salad

No matter how much you love to cook, no one wants to spend any more time than they have to in the kitchen on a hot summer day. During the summertime, I like to minimize work and maximize fun by making a big batch of fresh salad, and keep it in the fridge for an easy lunch or side at dinner. Because it's also so colorful and festive, this one's a fresh alternative to potato salad or cole slaw, and is perfect for a casual dinner party or a picnic in the park. There's a little chopping involved, but for the most part it's a simple, seasonal and easy side. And, did I mention, delicious?

Cornfetti Salad
What you need:
6 ears cooked corn, kernels cut from the cob
1 red bell peppers, diced
1 red onion, diced
8 oz Monterrey jack cheese, diced
1/4 cup chopped parsley
1 cup homemade vinaigrette, or (okay) your favorite store-bought vinaigrette or Italian dressing
salt and pepper to taste

What you do:
Combine all the ingredients in a large bowl, stirring to combine. It's delicious right away, but it gets even better in the fridge overnight. Yummm.

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