Taco Salad Recipe
Vacation Inspiration
I just love the Okanogan area of B.C. If you are unfamiliar with that area, it is hot and dry with many lakes, rolling hills and lovely vineyards. We travelled through South Okanogan heading towards Osoyoos, Canada’s only desert, working our way up to Summerland. But before we got to Osoyoos, a thunderstorm hit us, then a torrential downpour and finally our RV got pelted with hailstones. Unbelievable! No one could drive anywhere until it passed after five to 10 minutes.
Finally we got to Osoyoos, where, remarkably, they had been spared. Though they did experience thunder and lightning after we left, reaching Summerland nearly a week later. The lovely countryside, the sage brush and mesas (particularly in Summerland) had a Southwest feel to it that inspired me to make Taco Salad one night.
My teenage son happily commented that it was all he was eating for dinner (even though I had other options) and ate most of the bowl while watching an outdoor movie! I made a slightly different version today after a swim in the river. I hope you enjoy this recipe as much as he did. A lemonade drink makes a nice compliment to this salad.
Taco Salad for Summer Days
1 each red and orange pepper chopped (or green or yellow)
1 can of black beans, drained and rinsed
2 ears of corn
1 tomato, chopped
1/4 cup chopped red onion
1/4 cup chopped cilantro
1/4 cup torn Arugula leaves
1 tbsp. olive oil
1-2 tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. mild chili powder
sprinkle of dried jalapeno chiles, if available and if desired
tortilla chips
Soak the corn in water for 15 minutes. Husk the corn and then roast on the grill, turning often, until golden brown on the outside, which takes about 15 minutes. After it cools, cut the kernels off into a bowl. If you are stuck for fresh corn, you can use canned corn. Add the onion, peppers, tomato, beans, cilantro and arugula (if using).
Combine the oil, lime juice, chili powder and cumin in a small bowl. Pour over the corn and beans mixture and to mix. Chill for half an hour. Just before serving add the tortilla chips. You can either break them into smaller pieces and mix right into the salad or stick the larger chips in the bowl to allow guests (or teenage sons) to help themselves.
For another version of this recipe, you can substitute red kidney beans instead of the black beans. Chipotle peppers or spice in small amounts gives it a different, smoky flavour.
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Article and recipe by Marilyn Zink, publisher.editor of the Herbal Collective magazine, www.herbalcollective.ca
