This may be the summer that I officially give up on the stove. Francie (my electric pressure cooker) does any simmering that needs to happen and I have even switched to fresh pasta cause it needs all of two minutes in boiling water to cook. If it requires more than 10 minutes total of standing over a pot/pan/frying pan at the stove it is not gonna happen.
Luckily salad assembly still falls safely outside of stove zone. Today’s is a riff on Salad Samurai’s summer corn salad – grilled corn, red onions, cilantro, tomatoes and a creamy-lime dressing with hot sauce and queso fresco.
You can eat it as a side, Add on top of a heap of lettuce for a more substantive meal, and I may even try throwing it on a plate of nachos with a little cabbage? Endless possibilities really.
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