I hope you enjoyed last month's post for grilling salmon filets using my recipe for a delicious, succulent, mouth watering yuzu dressing. From Asian flavors, I'm going to take you on a journey half way across the world to introduce you to one of my all time favorite Tex-Mex recipes. For our readers outside of the States, Tex-Mex is the combination of flavors from the state of Texas and country of Mexico, which border one another.
Of course growing up in Southern California, I love Mexican cuisine! Recently, Texas has built quiet a reputation for itself in the restaurant and food industry. As a matter of fact, I am planning a two week road trip across the great state of Texas to check out the food scene. I can't wait!
Continuing my summer tradition of grilling, I had to share with you my Tex-Mex salad recipe. Honestly, I don't know why it took me so long to post this colorful, robust, full of flavor recipe? I've been making it for many years now and simply love it! It is light yet satisfying, delicious, easy to make and a complete healthy vegetarian meal. Whenever I grill corn on the cob, I use the left overs to create this delicious salad which will keep me nourished and satisfied.
4 whole corn on the cob; husks removed
2 cups of cooked black beans (or one can of black beans; rinsed and drained)
1 red pepper; seeds removed and diced
4 radishes thinly sliced
3 chopped scallions
2 avocados, diced
4 tablespoons freshly chopped cilantro
1 tablespoon whole-grain mustard
4 tablespoon lime juice
4 tablespoons red wine vinegar
4 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Grill corn until slightly charred and cooked. Once cooled, using a large flat knife, cut kernels off the cob.
Whisk mustard, lime juice, vinegar, olive oil, salt and pepper in a large bowl. Toss in corn, black beans, red pepper, radishes, scallions, avocados and cilantro. Toss well and serve.
Left overs are great!