As I was chopping the vegetables for this salad last night, I remembered a story my mom told me about my Aunt Katherine. She was cutting up a jalapeno pepper and a seed somehow flipped up into her eye. It hurt like crazy.  She probably wanted to die.  Or at least scratch her eye out.  Well, I was reminiscing and chopping, and then hubby came in the room, so I was talking to him. And not paying attention. I’ve always loved to rub my eyes, and since it was late and I was tired…I reached up and rubbed. And then I panicked. I just chopped up a jalapeno pepper! With my bare hands! And I didn’t wash them! Yikes. After about ten minutes of feeling like half my face was on fire, I finally finished this delicious, healthy, pretty salad.

1 red bell pepper, diced

1 green bell pepper, diced

1 small jalapeno pepper, finely diced

1 small red onion, diced

1 bunch cilantro, stems removed, leaves chopped

1 tomato, diced
1 can corn, drained (or two cups fresh or frozen)

1/4 c cider vinegar

1 T sugar

1 t salt

2 tsp cumin

2 tsp chili powder

1/4 c oil

Add wheat, peppers, onions, cilantro, tomatoes, and corn to a large bowl. Combine vinegar, sugar, salt, cumin, chili powder, and oil in a small bowl. Pour over vegetable mixture in bowl, toss to coat. Chill for at least an hour. Serve as a salad, or as a fresh, delicious salsa with tortilla chips.

*Hubby loved it. He also asked for more black beans next time.