Ah, me and a mexican salad get along like peas and carrots…
or, uh, corn and black beans. ;-)
I made the dressing from this recipe. SO good! I also got the idea to cook the corn inside the husk in the microwave. Who knew?! It worked like a charm and it was the easiest corn I have shucked, EVER.
I love, love fresh corn. I can eat it like candy.
For the rest of the salad I used -
chopped romaine
black beans
tomatoes
red onions
cilantro
zucchini (I cook mine just a bit - my tummy doesn't like raw squash)
and the corn.
Toss it all together and dig in!
I just loved everything about this salad.
I will definitely be making it again! :-)
