Followup from my 9/11/07 "Cook your way to Health" speech

Here are the dishes you sampled after

Corn and Roasted Pepper Salad

2 cups fresh corn kernels (about 4 ears)
1 cup red Bell Peppers, chopped, roasted
2/3 cup plum tomato, chopped seeded
1/4 cup minced shallots
2 tablespoons fresh flat-leaf parsley, finely chopped
2 teaspoons jalapeño pepper, minced seeded
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper

1. Combine first 6 ingredients in a large bowl. Combine remaining ingredients in a small bowl, stirring with a whisk. Drizzle lime juice mixture over corn mixture, and toss well.

Balsamic Carrot Salad

4 cups slices carrot (about 2 pounds) (1/4-inch-thick)
1/4 cup minced fresh cilantro
2 tablespoons white balsamic vinegar
1 tablespoon extravirgin olive oil
2 teaspoons minced fresh oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced

1. Combine all ingredients in a large bowl, tossing to coat carrots. Cover and chill at least 1 hour or overnight to enhance flavors.

Yum, yum!