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The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com

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Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .



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Two Fresh Corn Salads


Although it’s not officially summer yet, here at the Circle B Kitchen it sure feels like summer.  The garden is in the ground, and after a very cool few weeks, it’s actually starting to grow; baseball season is in full swing; we had our first watermelon last night; and piles of fresh, sweet corn are showing up in the markets.  I ask you, is there any more iconic piece of summer produce?  OK, maybe watermelon, but if you don’t have corn stuck in your teeth at the end of a barbecue, something’s not quite right.

We love it on the cob, we love it off the cob, we love it steamed, roasted, barbecued and we love it raw, as it appears in this salad.  I’ve been making this one for a couple of years now and it’s become one of our favorite summer side dishes.  With fresh kernels of sweet corn, cherry tomatoes, avocado, scallions, and a light lime dressing, this has to be one of the most awesome summer salads.  The flavors and textures are just perfectly balanced, although if you object to eating raw corn, I’m sure it would not suffer from a light steaming first.

And this salad was a total surprise.  A Tex-Mex-themed pasta salad, it was full of great flavors and textures…sweet corn, tomatoes, smoky black beans, cilantro, a nice kick from the tomatillo salsa, the crunch from the celery, and just the right creaminess from chunks of pepper jack cheese.  Originally a Rachel Ray recipe, I tweaked it just a little by adding the black beans and sliced olives.  I also swapped out the chopped red pepper for roasted red peppers and liked the smokiness they added. 

Although it says that it serves 4, I forewarn you that as a side dish, it makes enough for the whole neighborhood.  But that got me to thinking that perhaps this could be transformed into a main course with the addition of some chipotle-marinated chicken, in which case, yeah, it would serve about 4.  I’m so doing that.

Printable Recipe for Corn, Tomato and Avocado Salad

Printable Recipe for Mexican Pasta Salad

Reader Comments (4)

The link for the corn, tomato and avacado salad takes you, instead, to: Tomatillo Salsa from the Circle B Kitchen. The salad looks really good, tho!

June 6, 2010 | Unregistered CommenterBlu486

Thanks for letting me know, Blu486. That's been fixed...hope you'll try the salad!

June 6, 2010 | Registered CommenterPatrice Berry

I just made this salad this afternoon and it's great!

July 8, 2010 | Unregistered CommenterTina

I love cold pasta salads, so I'll be making this one today! I am a big foodie so I keep scouting for nice food blogs and also have my own!

January 31, 2011 | Unregistered CommenterVinda Dravid

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