You guys know I’m all about trying new ways to eat/make tacos. I’ve been really into skipping the tortilla and opting to put everything over a bed of greens instead . . . highly recommend it. Sean still makes traditional tacos with all of the same stuff that I use for my salad. This time I made a corn salad to add to our meal and my favorite creamy lime slaw . . . I don’t know if I will ever be able to make tacos again without this slaw!
Corn Salad – Ingredients
-6 ears of corn – I used frozen corn instead & cooked it before using –
-1/2 Cup red onion, finely diced – I used 1 shallot instead –
-1 Cup cherry tomatoes, sliced in half
-3 Tablespoons apple cider vinegar or red wine vinegar
-3 Tablespoons olive oil
-1/2 teaspoon salt
-1/2 teaspoon pepper
-1/2 teaspoon basil
Directions
-Toss the corn kernels in a medium sized bowl with the shallot, tomato, vinegar, olive oil, salt, pepper, & basil & stir to combine
-Add additional salt & pepper if needed
-Serve cold or at room temperature
Ingredients – Butternut Squash Black Bean Quinoa Tacos
-1 Cup quinoa, cooked
-4 Cups spinach
-2 green onions, chopped
-2 cloves garlic, diced
-2 Cups roasted butternut squash, diced
-1 Cup black beans, drained & rinsed
-Tortillas, or taco shells – hard or soft
Directions
-Preheat oven to 400°F
-Toss butternut squash with olive oil & garlic in a large bowl. Season with salt & pepper. Arrange squash on baking sheet or dish & roast until tender/lightly browned, 25 – 30 minutes
-Cook quinoa to package instructions. Set aside
-Mix the spinach, garlic, & onion in a large skillet over medium heat until spinach is wilted, about 3 minutes
-Remove from heat & add cooked quinoa, roasted squash, & beans. Mix well
XOXO
