Omg. The heat. Where did it come from? What did we do to deserve this? How in God’s name does mother nature realize it’s Memorial Day Weekend and flip the switch like that? It’s amazing, her timing. Other than sweat, curse, strip, and drape yourself over the furniture like a rung-out wet rag, what can you do in thick, muggy heat like this? Oh yes….have margaritas.
I totally got scooped on this recipe earlier in the week. I hate it when that happens and, oddly, it seems to happen more often than you would think. I suppose it’s not that surprising really. I mean, I read certain blogs not only because I love the writing, but because I love the FOOD; because I look at those blogs and almost every post makes me think “I wanna make that”; because I think we share the same food soul. So obviously, were reading the same magazines and obviously the same recipes talk to us. That’s ok with me. Those other blogs are so much more than mine will ever be and I’m happy to in some way resemble them. When I saw this recipe posted earlier this week, my initial response was “damn it!” and my second was “oh well.” I was making this no matter what and, zomg, thank god I did.
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.