I am a salad fanatic! I know that may be hard to believe since the bulk of my posts revolve around meat but let me tell you, if I wasn’t married to a Vegetable Hater, I would be eating salads as meals more than half the week! Unfortunately, my salad-as-a-meal is relegated to lunches and dinners when Vegetable Hater is not around because there is no way that I am preparing two separate meals for the both of us. This leads to a funny feeling that I am actually getting a treat when i get to make a fresh and crispy salad.
Like today, I got to make this wonderfully fresh and zesty southern corn salad with a very light citrus dressing. Roasting the corn and red peppers added an almost smoky depth of flavour for a more savoury balance. The best part is that I only used about half the can of black beans which makes me kind of want to start preparing a three-bean salad for later 🙂 I will keep you posted! Pun intended.