Farewell Summer, and RIP to all of the summer plans that I didn’t quite get to! Yes, ok, there are still an official 15 days left of the summer season, but the fall weather has certainly already graced us with its presence. The air is crisp, the leaves are beginning their transition and the streets are earily quiet by 7pm. And with the transition in temperature, so too comes the transition in the foods that I prepare. Time to break out the slow cooker!
I wanted to give Summer a proper send off by wishing it farewell in just the right way, and of course, that meant tossing up what may be the last summer salad of 2017….ok probably not, but likely the last salad recipe blog post until the spring season is upon us.
This Zesty Mexican salad is jammed packed with super foods like quinoa, black beans and cilantro. In Season sweet corn brightens things up and adds a subtle sweetness, and the lime dressing ties it all together.
Its the perfect salad to make ahead for lunch or dinner the following day, or to bring along with you on a picnic or for a quick protein packed on the go meal. Feel free to add in whatever additional ingredients you have on hand. My original thought was to dice in a mango, but sadly my mango had gone bad….If you do have a mango kicking around and decide to toss it in, let me know how it tastes.
I hope you love this salad. If you give it a try, take a picture and tag me on instgram.