{{Guest Post}} Heather from Finding Beauty in the Ordinary

Hi everyone!
I’m so excited to be here today on Erin’s wonderful blog! She might not know this, but her blog was one of the very first blogs I found when I started blogging last July :) I am so excited for Erin and her family to expand their family and I can’t wait to see pictures of her new little bundle of joy :)


2 ears sweet corn (I just used a can of unsweetened corn)
1 small red onion, finely diced
1 red bell pepper, cut in small dice
1/2 cup thinly sliced celery, from the tender inner stalks
4 or 5 radishes, sliced
1/2 cup fresh or thawed frozen edamame
2 ounces feta, cut in small dice (about 1/2 cup, optional)
1 jalapeño or serrano chile, minced
1/2 cup chopped cilantro


For the dressing…
2 tablespoons fresh lime juice
1 garlic clove (more to taste), finely minced or pureed
1/4 cup extra virgin olive oil
Salt to taste


Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.

While I steamed the corn, I threw my quinoa in my rice cooker… it really is the best invention ever!

And then I chopped up all of the ingredients….
Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.
 Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve and enjoy!!

rves four to six.
Recipe found here