Years ago, I attended a special lunchtime celebration honoring a co-worker who was expecting her first baby. This salsa was contributed by an exercise physiologist named Heather, and it was so good that the recipe was distributed by popular demand to the entire department the following day. It was sooo good! Its simplicity is a huge plus, and the combination of sweet ingredients with mild sour notes and aromatics gives it wonderful flavor. Balsamic vinegar is sweet, corn is sweet, red peppers are sweet, onions are sweet, and tomatoes are sweet. Plus, I like honey.

If you are still getting fresh corn in your neighborhood, you can substitute two ears worth of corn on the cob instead of the canned corn if you like. Stand the cob straight up on its large circular end, and use a sharp knife to carefully slice downward along the base of the kernels in long vertical strokes. 

1 can of whole kernel corn, drained and rinsed
1 can of black-eyed peas, drained and rinsed
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
1/2 medium red onion, chopped
1/2 cup cherry tomatoes, halved (or quartered, if on the larger side)
1/4 cup fresh, flat-leaf parsley, chopped coarsely
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 Tbsp. honey
1 tsp. sea salt
1 tsp. black pepper
1/2 tsp. garlic powder

Chop up the peppers, onion, cherry tomatoes, and parsley. Mix with remaining ingredients, and leave to marinate overnight ideally, but at least 2-4 hours. Serve this salsa as a side dish or, for something a bit more elegant, spooned into green pepper halves, over beefsteak tomato slices, or onto individual lettuce leaves for a memorable salad course. 

Bon appetit!