{"id":2696,"date":"2010-07-22T09:37:54","date_gmt":"2010-07-22T16:37:54","guid":{"rendered":"https:\/\/shescookin.com\/?p=2696"},"modified":"2012-07-22T15:49:24","modified_gmt":"2012-07-22T22:49:24","slug":"southwestern-turkey-burgers-with-tomato-and-corn-salad","status":"publish","type":"post","link":"https:\/\/shescookin.com\/southwestern-turkey-burgers-with-tomato-and-corn-salad\/","title":{"rendered":"Southwestern Turkey Burgers with Tomato and Corn Salad"},"content":{"rendered":"


\n\"Tomato<\/a>
\nAlthough we’ve been having typical southern California weather, most of the country has been blistering in 90+ temperatures, and just like those folks,I’d rather be firing up the grill or stoking a beach bonfire than inside cooking on the range. So following an afternoon spent lazily floating in the pool and dodging kids hurtling themselves off the diving board, I decided the evening called for succulent grilled turkey burgers and a garden-to-table summertime salad.<\/p>\n

I have never seen a purple pepper, but The Don planted these gorgeous organic Purple Beauty<\/em> peppers this year.<\/p>\n

\"Purple<\/a><\/p>\n

Cutting into the peppers, I was surprised to discover that their flesh was green – red peppers have red skin and flesh, yellow peppers – yellow, etc. – this gave them an unusual striped look when chopped. For the salad, I simply diced one of the purple peppers and combined it with a tablespoon of \u00a0basil chiffonade and a small pile of chopped red onion, then tossed the mixture with a handful of halved grape tomatoes and the kernels from two ears of corn and splashed with a bit of olive oil and balsamic vinegar; this crunchy salad, chock full of vibrant color, shouted “Hooray, it’s summer<\/strong><\/span><\/em>!” Of course, crisp green peppers will do nicely, if you don’t have purple ones growing in your backyard.<\/p>\n

\"Southwestern<\/a><\/p>\n

<\/h2>\n
\n