I am a salad fanatic! I know that may be hard to believe since the bulk of my posts revolve around meat but let me tell you, if I wasn’t married to a Vegetable Hater, I would be eating salads as meals more than half the week! Unfortunately, my salad-as-a-meal is relegated to lunches and dinners when Vegetable Hater is not around because there is no way that I am preparing two separate meals for the both of us. This leads to a funny feeling that I am actually getting a treat when i get to make a fresh and crispy salad.
Like today, I got to make this wonderfully fresh and zesty southern corn salad with a very light citrus dressing. Roasting the corn and red peppers added an almost smoky depth of flavour for a more savoury balance. The best part is that I only used about half the can of black beans which makes me kind of want to start preparing a three-bean salad for later 🙂 I will keep you posted! Pun intended.
Ingredients:
Roasted corn
Roasted red peppers
Queso fresco
Salt & pepper
Lemon
Lime
Avocado oil
Red onions
Black beans
Avocado
Directions:
Chop all veggies and combine together in a bowl.
Drizzle with avocado oil and fresh lemon and lime juice to taste.
Season with salt & pepper and enjoy!
As a Paleo devotee, my successes and failures are dedicated to leading a healthy Paleo-inspired lifestyle.
Most of my recipes do not include exact measurements because I rely heavily on my intuition when cooking. These measurements also fluctuate depending on how many people you are cooking for and your personal preferences so I invite you to put your own personal spin on any recipes I post.
Please update me with any interesting additions or alterations to my recipes, I am always open to trying new things!
And please post your comments and questions below; especially how the recipe worked out when you try it!
To check out more of Kristin’s recipe’s you can read her blog by clicking HERE.