Tuesday, August 2, 2011
“Comida” in Mexico is the main meal of the day - generally eaten between 2 and 4 PM. With this summer heat, I don’t often have energy to make my main meal any later than that. This cool, mid-day lunch salad - is a southwest dish full of seasonal corn, peppers, and tomatoes.
This salad is convenient to store in the refrigerator for those nights when you are too weary to cook. Start it early in the day while you’re fresh. If a salad is just too light of a meal for the guys in the family - make a big batch of Amazing Chicken Tortilla Soup (HERE) to serve on the side. (A beautiful plate of fresh summer fruit wouldn’t hurt either...)
Summer + dinner = late nights. Hot, sweaty kids playing outside till the last light fades to take advantage of every ray of sunshine - that was our family when they were young. I hardly had the heart to call them inside, and the only reason they would make their way home was because they were starving. As much as I loved the start of school - I did miss those “unscheduled” evenings once they ended.
If you identify with 9PM (or later) dinners - this salad should be on your menu. It can easily become a main dish by adding a healthy portion of chicken. It can be on the table anytime when you take the time to prepare it earlier. It holds well in the refrigerator for a quick bite when you’re too busy to spend much time on a complicated meal.
For the recipe, and a link to it's source - go to: