Sunshine Yellow Salad

6 corn tortillas, cut into 2" strips
1 large Yukon gold potato, scrubbed
2 ears sweet corn
1 c. quartered red and yellow cherry tomatoes
1/2 of a small onion, chopped
1/4 c. lemon juice
2 T. finely chopped fresh cilantro
1 T. minced seeded jalapeno pepper, plus a few thin slices for garnish
1/2 t. sea salt

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Arrange tortilla strips on baking sheet. Bake about 15 minutes or until toasted.

Steam potato in a steamer basket 15-20 minutes or until tender when pierced with a fork. Transfer potato to a bowl and let cool. Once it has cooled, cut potato into 1/2" cubes.

Cut corn from cobs. In a large bowl, combine corn, potato, and the remaining ingredients. Stir gently to combine. Just before serving, add tortilla strips and toss. Garnish with thin slices of jalapeno.

Makes 5-1/2 cups.

Adapted from Forks Over Knives, Summer 2019, p. 30.