corn and jalapeno salad

Ok, so, I'm officially that girl who got up at six in the morning to watch William and Kate tie the knot yesterday (and then got home at 7:30 pm and watched the whole thing all over again, not even kidding). And I wasn't even remotely disappointed -- everything was a beautiful as I expected. I'll admit, though, I'm a little bit of a wedding sap -- I don't think I've ever been to one without crying!

And on a fashion note... I wonder if hats will make a comeback this year? All those crazy fascinators, part of me kind of wants one!

But on to more important things -- like this recipe! The weather finally took a turn for the better this week in NYC, and I celebrated by breaking out the sundresses and LOTS of fresh veggies. This spicy, healthy salad is perfect if you're looking to be bathing-suit-ready in a month or so, or just if you're looking for something quick and delicious!

Corn and Jalapeno Salad

INGREDIENTS

2 tablespoon extra-virgin olive oil

1 tbsp champagne vinegar

1 tsp lemon juice

3 cups fresh corn kernels (from about 3 ears), boiled for about 5 minutes

1 plum tomato, diced

1 shallot, peeled and diced

2 jalapeno peppers (use only one if you want it mildly spicy)

1 small can water chestnuts (available in asian sections of grocery stores)

Salt

Pepper

DIRECTIONS

Slice the jalapeno peppers in half. If you prefer a less spicy salad, remove the seeds from the peppers. Cut the peppers into thin slices. Drain the water from the water chestnuts can and dice them as well. Toss together the corn, tomato, shallot, peppers, water chestnuts. Add the olive oil, vinegar and lemon juice, plus any salt and pepper, and toss again. Serve.