I think this will be the last of my installments for Summer Salads. This one is a little different because it's not a "pasta" salad. This salad is best the day you make it, unlike my last few recipes. It's a great recipe to bring to a social event. You can easily make adjustments depending on the veggies you have on hand. Use up those garden goodies!
*Queso Fresco Corn Salad*
Cilantro Lime Dressing:
2 TB fresh lime juice
2 TB rice wine/white vinegar
2-3 cloves of garlic
1/4 tsp sea salt
1 tsp honey
1/2 c canola oil
1/4-1/2 c cilantro
Combine lime juice, vinegar, garlic, salt, honey in a blender or food processor. Add oil in a steady stream until combined. Pulse in cilantro to desired consistency.
Salad:
4 c fresh/frozen corn (I use one 12 oz. bag of yellow and one bag of white, thawed)
8-10 oz queso fresco/cojito, crumbled
1 bell pepper, chopped
1 onion, chopped (I used a sweet onion this time, but often will use a pretty red onion!)
1-2 jalapenos, chopped
1-2 avocados, cubed
Salt & pepper, to taste
Combine all ingredients except avocado, toss in Cilantro lime dressing (above). Add avocado just prior to serving (to prevent browning).
*Recipe adapted from Our Best Bites
