One may ponder why so many Americans celebrate the anniversary of Mexican troops defeating the French Army at the Battle Puebla in 1862. Every year, the event is commemorated by Mexicans and Americans, alike. The news of the Mexican victory was celebrated immediately in the U.S., and for every year on May 5th during the American Civil War, and therefore became an American tradition.
I don’t really need a reason to celebrate to cook up a big Tex-Mex meal. But with Cinco de Mayo in mind, this light and colorful salad will go perfectly with barbeque or your favorite tacos, enchiladas, or tostadas and might just make you want to hoot and holler and take a swing at a piñata!
This quick and easy recipe will leave you plenty of time for celebrating. Enjoy food made fresh!
Fresh Fiesta Salad
3 ears of fresh corn, cleaned
1 medium-size, or 2 small zucchinis, chopped into 1/2 inch cubes
4 green onions, thinly sliced
1 red bell pepper, diced
1 fresh jalapeno, seeded and finely diced
3 tablespoons olive oil
1 1/2 cups grape tomatoes, cut into halves
2 tablespoons fresh cilantro, chopped
1/2 cup queso fresco, crumbled
Salt and pepper to taste
Blanch ears of corn by placing them in a pot of boiling water over medium heat for 2 minutes. Remove from water and let cool. Cut corn kernels from cob and set aside.
Heat oil in large skillet over medium heat. Add corn, zucchini, onions, bell pepper, and jalapeno. Sauté until tender, about 4 minutes. Add desired salt and pepper. Remove from heat and toss with tomatoes, cilantro, and queso fresco. Serves 6.