The Fresh End-of-Summer Salad

Here is an end-of-summer salad I put together with fresh ingredients purchased at a recent Santa Monica farmers’ market.

SUMMER’S END SALAD

Kernels scraped from 2 ears cooked corn

2/3 cup cooked rice

1 cup peeled and chopped tomatoes

1 sweet red pepper, roasted, peeled and chopped

1 yellow pepper, roasted, peeled and chopped

1/2 cup chopped green onions, white part only

1/4 cup tomatillos, boiled until tender

1/4 cup lime juice

1/4 cup minced cilantro

2 tablespoons extra virgin olive oil

2 teaspoons ground cumin

1 teaspoon chili powder

1/3 cup shredded sharp Cheddar cheese

Salt, pepper

Combine corn kernels, rice, tomatoes, peppers and green onions in large mixing bowl.

Puree tomatillos in blender or food processor. Add lime juice, cilantro, olive oil, cumin and chili powder. Process until well combined.

Pour dressing over salad and toss well. Add cheese and toss again. Season to taste with salt and pepper. Makes 3 to 4 servings.