This corn salad is so easy, even one of my bull riders could make it! And it’s so colorful it’s as beautiful to look at, as it is tasty. I serve it on its own as a side dish with steak or burgers, but I’ve also used the leftovers to dress up plain lettuce to create a quick and impressive tossed salad.
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1 can corn (drained)
1 pint grape tomatoes
1 small red onion (chopped)
1 green pepper (diced)
Juice of one fresh lime
2 TB olive oil
Salt/Pepper to taste
Dash of cayenne pepper (optional)
Mix all ingredients and serve room temperature.
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This ain’t their first rodeo...but there are a lot of other firsts they can experience together .
Skeeter Anderson was born to ride bulls. He bypassed college to shoot straight to the top of the elite pro tour, but lately all he can seem to do is hit the dirt. Unwilling to admit his career might be over at twenty-one, Skeeter brainstorms a bull-riding boot camp with his buddies, which will put him closer to a girl who’s caught his eye—a stock contractor’s daughter called Riley.
Riley Davis lives and breathes bulls. Since her mother’s death, she’s been her father’s business partner as well as the apple of his eye—until a coronary rips him out of her life. Now, at nineteen, she must find a way to hang onto the family business.
When Skeeter hears about Riley’s dad, he drives straight to Mississippi to lend her a hand, his buddies hot on his heels. Suddenly Riley has more help than she can shake a stick at, and an attraction to Skeeter that’s heating up by the minute...
Warning: Contains cowboy yoga, cowboys in love, and a romance that hits so hard and fast, it makes being thrown from a bull look like a friendly game of hopscotch.
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