I spent last week with my mom and dad at Bec’s house in New Paltz. Bec and I trained hard and tried our best to soak up every last ounce of summer. We even stopped at a pretty busy intersection (for the country) to take a cheerleader pose instagram in our bathing suits. Meanwhile, my mom and dad explored a different part of the Hudson Valley daily, returning each afternoon with finds from local farmer’s markets.
We’d return from training each day to find a variety of fruits and vegetables on the kitchen island. Then somehow Bec would magically produce a delicious dinner spread. I don’t know where she found the energy after a long day of swimming, biking and running. I’d be off in the backyard with my feet up, trying to recover, and would come in to find a dinner completely made. Every night she claimed, “it was nothing” and the cooking was simple. I challenged her on that…so she gave me this corn and peach salad recipe to try.
The verdict? Bec was right. This recipe is easy. There’s no cooking and very little prep. Now, that’s my style of cooking! I do realize, you can’t really go wrong with these fresh ingredients, but still she wins…this time. I’ll get her back in our next race. –Laurel
Corn And Peach Salad with Mini Peppers and Mint
Serves 4 as a side dish
3 large ears of corn, kernels cut off (*the fresher the better)
2 firm, but ripe peaches, skin on, diced (or 3 donut peaches)
8-10 small “snacking” sweet peppers, chopped (or 1 regular red pepper)
1/2 small shallot, minced
juice from 1 lime
pinch of sea salt
10 mint leaves, chopped
Toss all ingredients in a bowl. Or, put all ingredients in a container with a lid and shake.
Laurel’s Notes: For more of a meal-sized salad, add cubes of fresh mozzarella. For a kick, top with a few slices of fresh jalapeno.