Summer Salad 

Ok so I clearly have a thing for Mexican flavours. I just can’t eat enough cilantro, especially in the summer time. 

Today I had the pleasure of meeting up with some friends and checking out Thunderbird (Tbird) Showpark. It’s pre-wedding day and had to get the Farm looking good for the big day tomorrow for my dear friend and so a day off from work was in order. 

My morning was glorious and started with an upper body workout and smoothie. A hot beautiful drive to the show grounds and then the next couple hrs ogling beautiful horses. 


 Cruisin’ on the golf cart around the grounds. We hit up the restaurant for some freshly made chicken tacos. These were UNREAL! Best chicken tacos I’ve ever had!

It was followed by the decorating and chowing down on homemade smoked salmon that was some of the best I’ve ever had. 

I ripped back to the city and taught my spin class. Probably one of the best classes for me in the sense that I really felt I could have pushed myself even harder. I am absolutely getting more fit! Gotta remind myself that I’m there to teach and not just focus on what I can achieve but really help my students get stronger too. 

After running some errands post spin and a quick tidy up, I decided to use up the veg that was starting to look a little drab in my fridge. Naturally it ended up with corn and beans in it and voila, Summer Salad!

Ingredients – original recipe found here

For the Salad

  • 2 ears fresh corn (you can use canned but fresh is more alkaline)
  • 1 cup chopped red onion
  • 1 (14.5 oz) can black beans
  • 1 red bell pepper, diced (about 1 cup)
  • 1/2 cup loosely packed fresh chopped cilantro (plus a bit more for garnish, if desired)
  • 1 avocado

***my salad had a ton of peppers because I had to use them up remember my rule!***

For the Dressing

  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice, from 1-2 limes
  • 2 tablespoons honey
  • 1/4 cup plus 2 tablespoons olive oil
  • 1 large garlic clove, roughly chopped
  • 1/4 teaspoon dried oregano
  • 3/4 teaspoon cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 chipotle peppers in adobo sauce (from a can)


  1. Cook your corn. You can ring water to a boil and let it simmer 10 mins or you can microwave it. 
  2. Mix all salad ingredients together (except the avocado) and add the corn kernels by scraping them off the cob. 
  3. Make the dressing in a blender or food processor and process until smooth. 
  4. You can toss the salad and let it sit overnight or serve and dress accordingly with the avocado and additional cilantro. 

***feel free to add tomatoes or ground meat to make it a main course***

 It’s a rainbow for dinner! 

2 Comments Add yours

  1. Maz says:

    The salad looks great Taisa…really hardy looking!

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