When I came home from California I saw that Dan decided to do some shopping. Which means my house was full of cheese, olives, hummus, and tortilla chips. Don’t get me wrong, I love all of those things, but it’s hard to make a meal out of them. When I opened the freezer I was excited to see that he actually ventured out of his usual condiments purchases and bought a huge bag of frozen corn from Costco. Awesome! However, I had just purchased a bag before I left. As I stared into the freezer at two gigantic bags of corn I realized, I better start cooking!
As a creature of habit, I made another recipe from Giada De Laurentiis. I figured, she hasn’t let me down yet, so why not try another recipe. This weeks meal was a Black Bean, Corn, and Tomato Salad. I was excited to try this recipe because it called for jicama which I’ve never cooked before. In fact, I didn’t know what it was. I had to google it before running to the store! *Remember I did grow up in Ohio and my meals were usually microwave dinners. I was never home during dinner because of my dance schedule* Turns out jicama isn’t that hard to cook with and it added texture to the salad. The only thing that would have made this salad complete was the cilantro. I was so excited to find jicama at the store, I forgot the cilantro! The salad was good, but what I was really impressed with was the dressing. It’s sweet tartness was a beautiful contrast and I can imagine it tasting great on a taco salad or burrito. The dressing is a keeper, yet the salad was just a little too average to make again.
The Baird's 