by partysugar

This super fresh and deliciously fragrant salad is a wonderful side dish to quesadillas, enchiladas, or carnitas. A tex mex delight, this recipe can be made with frozen corn or later in the summer with corn cut right off the cob. Bring to a potluck or picnic and make it a day in advance, so the flavors have time to meld together. I love this salad because it's super quick and involves minimal chopping- making it the ideal side dish that will serve a crowd. Other times I'll make it just for myself and store it in a big tupperware in the fridge and snack on it for several days in a row. Make it tonight or make it in two weeks - either way get the recipe now, read more