This soup will make you sweat. Don’t get me wrong, it’s in the best possible way, but oof, if you’re not careful, those chipotles will getcha!
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.
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.
It was kind a weird weekend, weather-wise. It’s mid-November and yet, it was 60 degrees and sunny. I mean, I’m not complaining or anything, we can put off the impending chill for a bit longer, but it certainly didn’t lend itself to fall cooking.