Sweet and Spicy Southwest Salad


I went shopping last week and planned to prepare meals for the week, but the weekend took a strange turn which caused me to have to go into work leaving me no time to cook.  Today I took stock of what I had in the refrigerator and pantry from last week. I went about cooking for the week ahead.  This week I was not interrupted and ended up with several meals prepared for the week.

Tonight we had tacos and the salad I made up using ingredients that I had on hand.  It was quite tasty.  I hope you enjoy it too.

Sweet and Spicy Southwest Salad

4 Zucchini or Mexican Squash
1 Sweet Onion
1 Large Jalapeño
4 Ears Sweet Corn
1 Can of Black Beans
2 Limes
1 Bunch of Cilantro
1 Mango
Queso Fresco (1/2 of a round)
Salt and Pepper
Coconut Oil Spray (or other oil spray)

Slice squash into 1/2 inch slices  lengthwise and slice onion into 1/2 inch rings.  Mince jalapeño and chop cilantro.  Heat grill pan, spray with oil and grill zucchini and onion until tender. Drain and rinse the beans. Boil or grill the corn. Cut the mango into 1/4 inch cubes. Crumble or dice cheese.

Once the zucchini and onion have cooled, cut them in 1/2 inch chunks.  Cut the corn off the cob.  Mix vegetables, beans, jalapeño, mango, cheese and cilantro together. Squeeze the juice of the two limes over the mixture, sprinkle with salt and pepper (to taste) and mix. Chill or serve at room temperature.