Ensalada Mexicana

This salad is very versatile. It can be used as a cold salad over a bed of lettuce. A salsa dip with chips. Sprinkled over Nachos. Garnish for Steak or Chicken. Or, just by itself as a side salad. However you decide to serve it, it will be a refreshing change.  A hit on a hot summer day!

 Ensalada Mexicana:

• 1 bag of yellow corn, frozen
• 1 tablespoon of butter
• Garlic Pepper to taste
• Scant amount of Red Pepper * Always go light on this spice, less is more
• 1 can of green chili's, chopped
• 1 can of black olives, sliced and drained
• Tomatoes, I used grape tomatoes, sliced
• 1 english cucumber, seedless, cut into small chunks
• Mild bell peppers, I used one red and one yellow, seeded and cut small
• 3 stalks of Green Onions, sliced
• 1 can of small white beans, drained
• 2 avocados, peel, seeded and cut into small chunks
• 1 jar of salsa, of your choice *I used chipotle salsa for a smokey flavor

You will need a small/medium frying pan. A medium/large bowl, and a spatula.

Place the butter in the fry pan, melt and add the frozen corn. Season with garlic black pepper and a scant of red pepper. Saute' until grilled. Turn off burner and let cool.

Prepare and place all other ingredients into the large bowl. Fold in cooled corn, stir to blend. Place in the refrigerator to chill. Serve cold. 

Bueno, Bueno...

A nice Salad with a twist of Style...