Salad time

Last week I decided to try out for a contributor for DCFoodies, but unfortunately they thought my area of interest (cooking for one, or cooking without a recipe, or cooking with leftovers) was very similar to what they already cover.

Below is the recipe I submitted to them with some help from Anna in formatting.

Let's Clean the Fridge before Vacation Salad

Ingredients:
2 bell peppers (red and yellow)
1/4 red onion
2/3 cup frozen or fresh corn
2 T minced parsley
1/4 cup pitted kalamata olives, sliced
2 T olive oil
2 T White Balsamic Raspberry Blush Vinegar
salt & pepper to taste

Directions:
1) Wash and dry the peppers and put them directly onto a gas flame. Keep the peppers on the flame, turning occasionally, until they are completely black. Put them in a bowl and cover with plastic wrap. After the peppers have cooled, rub off the black skin. Remove and discard the seeds. Slice the peppers into strips. (If you don't have a gas stove, broil the peppers in your oven or use outside grill)
2) Slice the red onion and saute till softened in one teaspoon of oil. Add a tablespoon of white balsamic vinegar and cook for another minute. Remove the onions from the pan.
3) Add two teaspoons of oil to the pan and cook the frozen corn for about 4 minutes. (If using fresh corn, decrease the amount of cooking time).
4) Combine the rest of the ingredients in a bowl, season with salt and pepper and drizzle with the remaining olive oil and vinegar.