More and more, I am cooking Mexican dishes – tacos, burritos, quesadillas and the like, but I struggle with side dishes.
While a taco with lettuce, tomato, cheese, onions and sour cream doesn’t need a lot to accompany it, I feel like there should be something else besides refried beans, salsa and tortilla chips.
Naturally, I experimented and came up with a Mexican Corn Salad and it was pretty good.
For starters, I used a bag and a half of frozen yellow corn, but I decided to sauté it first. I put the corn in a large skillet with a little olive oil and whisked it around to put just a bit of char on the corn.
Next, I rinsed a can of black beans, and by rinsing, I mean put the beans in a colander, rinse thoroughly and allow to drain. Then mix the beans back with the corn, add 1 t taco seasoning, 2 T of diced pickle jalapeno peppers and cook on low heat for a minute or so. Remove the corn and beans and allow to cool. To the mixture, add 2 diced avocados and 2 diced Roma tomatoes. Chill in the refrigerator and serve with most any Mexican entrée. Not bad, not bad at all.
Mexican Corn Salad
1 T olive oil
1 ½ bags frozen yellow corn
1 can drained black beans
1 t taco seasoning (mild or hot, your choice)
2 T finely diced pickled jalapenos
2 Roma tomatoes