I’m just gonna come right out there and say it. This is one of my favorite salads of all time. I know, it’s a bold statement, but it’s been on my regular rotation for years now and every time I make it, I wonder why I waited so long since the last time. This salad has a little bit everything: earthy black beans, sweet summer corn, creamy avocado, acidic tomatoes, tangy feta, bright bell peppers, spicy, crisp radishes, and sweet, crunchy jicama, all bound together with a tangy and sweet, garlic and jalapeño-laced, lime-honey dressing. I mean honestly, what’s better than that.
I hate making salads. If I’m going to a dinner party, I’ll take ANY OTHER JOB, but please don’t make me bring the salad. I don’t know what it is. I guess I have a mental block when it comes to them. I find it hard to get past the basic tomato, cucumber, lettuce recipe. Sure, I can “be creative” and throw in some seasonal veggies or fruit, but honestly it just all seems so terribly boring. So when I have to make a salad, I look for inspiration in recipes. I have to.
Ok, so this isn’t the most fetching of dishes. But just like your favorite sweatshirt from college, sometimes comfort comes in ratty packages. This particular dish is fabulous not only because it’s flavorful, but because it’s made in a crock pot. You do have a crockpot, don’t you? A crockpot is a working girls best friend. Sure, it may give you 1970’s-housewife flashbacks or, if like me, you weren’t around in the 70’s, 1970’s-housewife imaginings, but I implore you: get over it. Crockpots are brilliant.
I’m about as far from a vegetarian as a person can get. I love meat…and not just a hamburger, though they can be divine, but also the nasty bits. I love the nasty bits. And yet, I’m looking at this blog and, man, there are a lot of veggie dishes on here!