CORN SALAD

Every summer one of our favorite evening meals is corn salad.  It is so cool and refreshing but yet filling.  The heat this summer has never let up and therefore salads are welcomed in the evening instead of adding more heat by cooking.  I try to keep things like this made and in the refrigerator so that my husband can also take them for lunch.  This recipe tastes so much better the day after it is made so that the flavors have a chance to marry.  Sometimes I do have to add more lime juice the following day, but that's my taste.  I love citrus as my acid in salad dressings instead of vinegar.  The following is the basic recipe but feel free to tweek it to your own taste, some like more or less cilantro, or a different bean and you can use either fresh or frozen corn.  I try to dice everything small so that you can always have the perfect bite.  I love being able to taste everything in a recipe within one single bite and hope you will too!!!!!

Corn Salad

3 cups yellow corn

3 cups white corn

1 can black beans,

   drained and rinsed

1/2 cup of the following all finely diced

   red onion, yellow, red, orange, and

   green bell peppers

4 fresh jalapenos, seeded and finely

   diced

1/2 bunch of cilantro, chopped
3 large avocadoes, diced
juice of 2 limes
3 TBL olive oil
salt and pepper to taste

Combine all the ingredients in a glass bowl, cover with plastic wrap and put in refrigerator over night for best flavor.  This makes a great side salad, a meal, a dip, or you can add it to your taco salad for a change.  I hope you enjoy this as much as we do.....keep cool!!!!

It's HOT and Mexican Coleslaw is the Cure!!!

My husband and I love to eat cold salads during the hot Texas summers and even though he doesn't particularly like cabbage, he loves this coleslaw.  This is a light yet filling side and very refreshing.  I hope you enjoy it as much as we do.

2 bags of Angelhair coleslaw or 1/2 head of cabbage shredded
1 sweet onion, finely chopped, (I prefer Maui onions if you can get them, but any sweet yellow onion will do).
3 fresh jalapenos, seeded and finely chopped
1 bunch of fresh cilantro, chopped

Dressing
2 limes juiced and zested. (reserve the zest for garnish on top of coleslaw)
2 Tablespoons of sugar
Light Olive oil

Whisk the juice and sugar until sugar is dissolved, then drizzle in olive oil while whisking until you get a good emulsion...(about 1/3 cup).  Pour dressing over salad mixture and toss, salt and pepper to taste and then garnish with the lime zest..a very refreshing summer salad....and it goes great with sandwiches, burgers, steaks, and fish...pretty much anything...