One thing you should know about me is that I hate leftovers. I get sick of eating the same food over and over again. I need variety in my daily eating. Well, here’s a little secret…I made this meal two nights in a row and I could probably eat it again tonight. Coming from me, that says alot.
It is the combination of sweet summery corn, creamy avocado, fire roasted zucchini and red bell peppers in a salty, tangy cilantro lime dressing that really get’s me. How’s that for a description? And it is called succotash. That’s such a great word!
Chefanie Wambach came over the other night and we both wanted to cook something light, healthy and summery. And of course it had to go with our Secret Recipe dish, Manchego Jalapeño Cornbread.
My inspiration for this salad was to have as many colors as a salad bowl would allow me too. I chose the veggies for their taste obviously but also for the colors and the beauty they would add to the overall dish. I tended to go for heirloom veggies, but you can substitute for whatever you want and whatever suits your fancy.
This salad was awesome and all of us went back for a few more bites. I was originally planning on dressing it with a cilantro vinaigrette but Wambach has the “cilantro tastes like soup” gene and we decided to go with a homemade spicy ranch to tie it all together. It worked and maybe even better than a vinaigrette would have. It is crunchy, creamy and looks beautiful on the table.
It’s our second month in the Secret Recipe Club and this month we were assigned Liv Life. The blog has a lot of seasonal, California inspired dishes, so we were quite at home with Kim’s recipes. The only problem was choosing which one to make!
Chefanie Frasco and I perused the collection and both came upon the recipe for Manchego Jalapeño Cornbread. Growing up in Missouri we often had cornbread with family meals, so I was very excited to give this recipe a try.
Light, Healthy, Summery. We are talking low fat, low calorie, and gluten free. This dish brings all the best flavors of summer in a simple one panner. Although we are not quite in season for these ingredients it was a deliciously bright meal that will have to be repeated when the corn is fresh from the cobb and the tomatoes right from the vine. But in the meantime – Dig in!