If you have ever hosted dinner and served Mexican food, you might have found yourself in the same predicament as I usually get in; what kind of veggie side dish do I serve?? There’s corn and there are beans, but I’m always a little perplexed what else to include.
I’m here to solve our problems! I give you – Fiesta Salad!!
I came across this recipe and I’ve made it my own with a few additions…not only is it delicious, it’s gorgeous!! I’m dying waiting for my tomatoes to grow so I can do the homegrown version.
Here’s how to whip it up:
1 English cucumber with stripes of skin peeled off and then quartered.
1 pint of multicolored cherry tomatoes, halved or quartered depending on size (you want the cucumber and tomatoes about the same sizes).
1 quarter of a shallot, diced – red onion works too, the shallot is just a more delicate onion flavor.
Splash of olive oil.
Lime juice, salt and pepper to taste.
Mix it all up and voila! Instant pretty and it’s delicious too. I also like to use balsamic vinegar instead of the citrus juice. The sweet acidity makes it oh so delicious. But, it does darken it a little so don’t put it on until right before you serve it.