Mexi-corn salad. Get it in ya!
This salad is so simple and so deelish! Never have leftovers…
6 grilled corn cobs
1 can of black beans
1/2 clup sliced cherry tomatoes
1/2 cup cubed queso
1 tsp fresh cilantro (change to oregano if you’re like me)
1 tbls lemon juice
1/4 cup sun dried tomato dressing
1 tsp honey
All you need to do is put all the ingredients into a bowl, add the dressing and mix, mix, mix. I like to keep it in the fridge for at least 30 minutes so all the flavors can meld together.
Truth be told, you can put whatever you want to in a bowl and drizzle it with whatever you want! That’s the beauty of salad and the beauty of summer cooking!
That’s the fresh perspective…