Here’s an awesome salad with flavors that are inspired by those south of the border (well, for Americans . . . I AM south of the border!). Fresh ingredients are a must, so scavenge up the last few ears of sweet corn, grab a cabbage and a handful of limes and you’re ready to throw together a true harvest side dish.

The flavors of the smoky roasted corn and the bite of lime really pull this salad together. Even my hubby, not a cabbage fan, loved this salad!

Roasted Corn and Cabbage Salad

Serves 8

3 c. shredded cabbage
2 red peppers, sliced
1.5 c. corn kernels, freshly cut from the cob
1 onion, sliced thinly
2 Tblsp. parsley, minced (could replace with cilantro)

Dressing
2 limes, juiced (about 1/4 c. lime or lemon juice)
4 Tblsp. olive oil
dash of salt and pepper

Whip dressing together, set aside.

In an unoiled frying pan, heat the corn kernels until they are browned or even blackened on all sides, stirring constantly. When all the kernels are roasted thoroughly, toss with remaining salad ingredients.

Stir and add dressing right before serving. This salad is best chilled.