A Twist On Da Dip

The flavors in this summer corn salad are similar to the flavors in the popular Skinny Dip post. So if you like Da Dip, try this fresh side dish. Corn is the main event so be sure to use fresh corn instead of the can corn.

FRESH CORN SALAD

You will need:
5 ears of corn, shucked
1/2 cup red onion or green onion, small-diced
3 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
coarse salt and pepper to taste
1/2 cup basil, chiffonade

Boil corn in a large pot of boiling water.
Cook for 3 minutes.
Drain and immerse corn in ice water to stop the cooking and set the yellow color.
Cut kernels off the cob when the corn has cooled.

To cut off the cob, lay corn on it's side and slice down, creating a "square". Be sure to scrape close to the cob- there is lots of goodness close to the cob!

Toss kernels in a large bowl with red onions, vinegar, olive oil, salt and pepper.
Just before serving, toss in the fresh basil.

Taste for seasonings and serve cold or at room temperature.

Fresh Start to 2010

I am in major need of crisp veggies, fresh flavors and a little taste of Mexico. This black bean salad scratches all those itches time after time.

Black Bean Layer Salad

You Will Need:

2 (15-ounce) cans black beans, drained and rinsed

2 tablespoons vegetable oil

2 tablespoons white wine vinegar

1/2 teaspoon salt

2 cups-ish iceberg lettuce

1/2 cup red onion, chopped

1 1/2 cups tomatoes, chopped and seeded

1 cup fresh or frozen corn

1/2 green bell pepper

1 avocado, chopped

1 cup shredded Monterey Jack cheese

4 slices bacon, crisp-cooked and crumbled

Dressing below

Mix the black beans, oil, vinegar and salt in a bowl

Cover and marinate in the fridge for up to 1 day, stir occasionally

Layer the lettuce, marinated beans, onion, tomatoes, corn, bell pepper, avocado cheese and bacon on a platter.

Toss with jalapeno dressing

Jalapeno Dressing

Process in a Cuisinart-

3 pickled jalapenos

1/2 cup packed cilantro

1/3 cup olive oil

1/3 cup vegetable oil

1/4 cup white wine vinegar

1 teaspoon salt