Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 20 minutes

Cook Time: 15 minutes

Makes: 4-6 Servings

Shishito peppers are often underrated as they are one of my favorite veggies! The taste is so flavorful especially when lightly charred on each side. I was fortunate enough to get everything from my garden to make this salad, but if you don’t have a garden you can certainly pick up the ingredients at your local grocery store or farmers market! With a few simple but flavorful components and a dressing to die for, you'll want to make this over and over again!!

• 4 tbsp butter
• 6 ounces shishito peppers, chopped after cooking
• 3 cups fresh corn kernels, (4-6 ears of corn)
• 1 green bell pepper, chopped
• 1 vidalia onion, chopped
• 1 garlic clove, chopped or minced
• 1 jalapeno, seeded and chopped
• ¼ cup basil leaves, chopped
• ½ cup microgreens
• Salt to taste

Sweet Hummus Dressing:

• 2 heaping tbsp prepared hummus
• ¼ cup olive oil, more if needed for desired consistency
• ¼ cup apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp salt

1. Place your whole shishito peppers in a medium to large skillet over medium high heat with butter and cook on each side until slightly charred. (shishitos often get smokey when cooking, but that’s normal) Once your shishitos are cooked on either side, place them aside to cool.

2. With the same skillet and whatever butter is left in the pan, saute the corn for about 5 minutes, stirring occasionally. Set aside to cool.

3. Chop the remaining veggies and place into a large salad bowl.

4. Make the Sweet Hummus Dressing: Add all ingredients into a small bowl and whisk together until smooth and creamy. Set aside when ready.

5. Add your shishito peppers (chopped, stem removed) and your corn to the large salad bowl with the other veggies and mix together.

6. Add in your dressing and mix gently to combine. You can always add in a little extra salt to taste and some more microgreens if needed. This is absolutely delicious! Enjoy!