I finally found time to whip up another recipe that sits in my ‘need to try’ cookbook. It’s called CONFETTI CORN SALAD and came from one of the California Culinary Academy cookbooks I obtained from the library.

It sounded perfect to whip up for my husband’s steak & potato dinner. Me, opting not to eat the steak.

And the recipe goes (as quoted from the book):

Corn salad makes a delightful main course…
when served with soup or grilled vegetables. It travels well for picnics and is a beautiful addition to a buffet. Tomatillos (which this will be my first time trying) are a member of the nightshade family, which includes eggplant, ground cherry, peppers (bell and chile), and potatoes. They are lemony, acid, green, tomato-shaped vegetables that arrive in the market in a papery husk. The husk is removed and discarded, and the tamatillos can then be cooked or diced and used raw in salads. End-of-summer green tomatoes are a suitable substitute in the recipe.

5 ears of corn(I used frozen corn)
1/4 pound (4oz) Monterey jack cheese or jalapeno jack cheese
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 small red onion, diced
2 tomatillos or green tomatoes, minced
1 small unch cilantro, minced
1 jalapeno chile, minced
1 1/2 cups cooked black beans or kidney beans
5 tablespoons red wine vinegar
1/4 cup oil (I used olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper

1. Cut corn from cob to equal 3 1/2 cups. Heat 2 quarts of water to boiling. Cook corn for 2 minutes. Remove to colander. Rinse in cold water and pat dry. Place in a 3-quart mixing bowl 2. Cut chesse into 1/4-inch cubes 3. Stir bell pappers, onion, tomatillos, cilantro, chile, cheese, and beans (if using canned beans, rinse first)into corn to combine thoroughly. Add venegar, oil, salt, and pepper. Mix well and marinate 1 to 12 hours before serving.

Serves 8 – 12