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Cook the Issue 2010

Cook the Issue 2010: Spicy Grilled Corn Salad with Black Beans

By Pielove, member

August 22nd, 2010

Does your queso ever feel not-so-fresco?  I had all the ingredients for this, but I got back from vacation to find that my queso fresco had gone off. Luckily I had a little leftover Wisconsin salsa cheddar from a vacation cheese plate to use instead.  I also have a huge crop of spicy cherry peppers, so I used those instead of the red bell pepper, making my salad really spicy!

This is a great salad-- it keeps well and would be perfect at a cookout.  It also would go great in the Eat Less Meat article-- with the cheese and beans, it is more of a meal than a side dish.  In fact, my dinner tomorrow will probably be leftovers of this salad and the wheat berry salad-- how healthy (and tasty) would that be?

Recipe Used: Spicy Grilled Corn Salad...

posted in: Gallery, Cook the issue 2010
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