This is one of my favorite go-to recipes for summer events like church picnics, or just because. It's perfect for taking advantage of all that great corn that's out there now. While not strictly Paleo--with its corn and black bean--it's clean eating appropriate and very, very delicious.
JACQUI'S MEXICALI SALAD
3 ears of fresh corn
1 can black beans, drained and rinsed
1/2 medium red onion, diced
1 large tomato, chopped
4 TBS cilantro, chopped
1 TBS Mexican oregano
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
salt and pepper to taste
Boil corn for 7 minutes. Drain and rinse with cold water. Remove from ears with sharp knife. Mix in remaining ingredients, tossing to combine. Chill at least two hours before serving.
JACQUI'S MEXICALI SALAD
3 ears of fresh corn
1 can black beans, drained and rinsed
1/2 medium red onion, diced
1 large tomato, chopped
4 TBS cilantro, chopped
1 TBS Mexican oregano
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
salt and pepper to taste
Boil corn for 7 minutes. Drain and rinse with cold water. Remove from ears with sharp knife. Mix in remaining ingredients, tossing to combine. Chill at least two hours before serving.
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