ice cold watermelon, popsicles andfresh ice cream. ¼ cup fresh cilantro. The second version does include avocados since I love them so much and a small can of Ro-Tel tomatoes with lime and cilantro thrown in for added zing
I had a bag of crunchy tortilla chips I picked up from our neighborhood Mexican supermarket and even with the plethora of salsa recipes on the blog, I just had to have the smoky goodness of roasted corn, blackbeansand poblano peppers, all tossed in a tangy lime dressing to dip my chips into
But the beauty of this salad is that it can be served as a meal on its own, a side dish or even as a salsa, though if you serve it as a salsa I’d chop the tomatoes a bit smaller
I decided to use some of my favorite veggies along with a couple that I don’t typically use as often to make a light andrefreshingsalad that went perfectly as a side dish with Taco’s one night
Handfulfresh cilantro, stemmed and chopped. Add in cilantro and stir. 1 can (15 ounces) blackbeans, drained. 1 can (15 ounces) corn, drained. 1 teaspoon coriander. Directions1Cook quinoa according to package instructions and let cool for 15-20 minutes. 2In a large bowl, add quinoa, blackbeans, corn and spices. 1 teaspoon coriander
Season salad to taste with salt and pepper. Let stand at room temperature, tossing occasionally. ) 10 ears fresh corn, husked. 2 pounds plum tomatoes, cut into 1/2-inch cubes. 1/2 cup chopped fresh cilantro
I wanted to make an additional recipe to supplement the Shrimp & Veggie Bake I made for the Hidden Valley Ranch - Ranchify Recipe Challenge, and this summer salad was a perfect fit
you can slap it on a sandwich with some fresh greens and just a tad bit of mustard or pair it with a Vietnamese style vinegar dipping sauce, some fresh cucumber, a little chilli and glass noodles to make a fresh little noodle salad, or you could go for a fail proof mix of greens
A simple medley of sauteed corn, freshtomatoes, cilantro and crumbled queso [. No better way to usher in summer andsaladsand all things light andrefreshing than to do it with this Mexican tomatoand corn salad which is quite possibly the tastiest little veggie-salad-side dish to make it’s way to our summer spread
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