So Cinco de Mayo is Sunday, and I thought you might like a little recipe to add to your celebration of NOT Mexico's Independence. (You knew that right? Ok, good.) Here's a little side dish I like to serve with our favorite Mexican foods. I love this recipe because it's so versatile:
- serve it just like this as a side dish
- serve with with chips as a salsa of sorts
- add 1/3 cup of feta and serve in scoop chips (the ones that look like tiny taco salad shells) for a little fancier-looking appetizer
- sprinkle over a bed of lettuce with some chopped grilled chicken and shredded cheddar for a great taco salad.
If corn is on sale, I always buy fresh and cut it off the cob for the best flavor. If you can't use fresh, use frozen corn, not canned. Here's the recipe:
Cinco de Mayo Salad
2-3 cups of corn kernels
1 can black beans, rinsed and drained
1 red bell pepper, chopped
1/4 fresh cilantro, finely chopped
salt and pepper
Drizzle corn with olive oil and stir until lightly coated
add beans, peppers and cilantro, using more if you like cilantro. If you are big fan of lime, add some lime zest to the salad before cutting and squeezing all the juice into it. (It's easier to zest before you cut open a lime). Add salt and pepper to taste. Mix and enjoy!
I thought I would also tell you about this little herb mill we have, and love. It's made by Micro-plane, and you can find it here. You just fill it with whatever herb you want and then put the top in and twist out fresh herb confetti. We use it most for cilantro probably, but also love it for mint on a salad or over a fruity dessert.
It's great to fill with cilantro and have on the table for anyone to add a sprinkle of cilantro to a taco or plate of nachos.
Feliz Cinco de Mayo!