Friends. You are going to want to try this Mexican salad a try. Fresh corn straight from the cob, garden green beans and tomatoes and all are tossed in a cilantro, garlic, jalapeño pepper sauce. It has a kick, but oh so good!
This will be your new salad for summer.
Great for picnics and potlucks and of course, your dinner. To adapt for the kids, I took some out without the cilantro sauce and added a little olive oil and vinegar, salt and pepper to taste. Delish!! They ate it up. You can always adapt for children’s palates while still thinking of yours, your husbands and your friends.
Mexican Garden Salad Recipe:
3 ears of corn. Husks and silks removed
1 1/2 pounds fresh green beans, trimmed
3 cups grap tomatoes
1/4 cup red onion, thinly sliced
1 cup snipped fresh cilantro
1/2 cup olive oil
3 fresh jalapeño chile peppers, stemmed, seeded, and chopped
2 shallots, chopped
3 tbsp. cider vinegar
1 1/2 tsp. bottled minced roasted garlic
1/4 tsp. salt
1/2 crumbled Cotija cheese (2 ounces)
|cilantro, oil, onions, vinegar, and garlic ready for sauce|
|to remove bean stems, simply bend each bean until it snaps|
1. In a dutch oven cook corn in a large amount of boiling salted water for 5 to 7 minutes or until tender.
Remover corn from Dutch oven; set aside to cool. Add beans to the boiling water in pot cook for 3 to 4 minutes or just until crisp-tender. Drain beans in a colander; rinse with cold water and drain well. Cut kernels from corn cobs.
2. In a large bowl combine corn kernels, beans, tomatoes, and onion. Toss to combine.
3. For dressing , in a food processor or blender combine cilantro, oil, chile peppers, shallots, vinegar, garlic, and salt. Cover and process or blend until nearly smooth. Drizzle dressing over vegetables; toss to coat. Sprinkle with cheese. Serve immediately.
** Adapted from Better Homes and Garden’s Mexican Magazine Issue