Sheet Pan Walking Tacos
Gameday just got a whole lot better with this easy Sheet Pan Walking Tacos recipe by…
Get RecipeThis Farmer’s Market Salad by The Cooking Mom is very versatile and so fresh! Use your favorites from the market, or use up the veggies you have in the fridge, to change it up each time. It also pairs perfectly with whatever you are grilling.
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Ingredients
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1 Pound Green Beans, Ends Trimmed
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3 – 4 Ears Fresh Sweet Corn, Cooked and Taken Off the Cob
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2 Cans Black Beans (14 Ounces Each), Rinsed and Drained
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2 Cups Tomatoes, Seeded and Diced, or Grape or Cherry Tomatoes, Cut in Half
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1 Jalapeño Pepper, Chopped
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1/4 Cup Crumbled Queso Fresco, Feta or Goat Cheese
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3/4 – 1 Cup Tony’s Creole-Style Italian Dressing
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Juice from a 1/2 Lime
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1/2 Cup Fresh Chopped Cilanto
- Clear
Directions
- Bring a large pot of water to a boil.
- Add green beans and cook for about 2 minutes or until tender.
- Drain beans and put them in a bowl of ice water to stop the cooking. Let them sit for a couple of minutes in the water until cooled. (This will keep them bright green.)
- Drain the beans again and pat dry.
- Place green beans, corn, black beans, tomatoes and chopped jalapeño pepper, if using, in a large bowl.
- Toss veggies with 3/4 – 1 cup of Tony’s Creole-Style Italian Dressing until veggies are nicely coated.
- Cover and refrigerate up to 3 hours.
- Right before serving, stir in chopped fresh cilantro, crumbed cheese and lime juice, if using. Toss to coat. Serve right away.
NOTES:
- You can blanche the green beans and refrigerate them 2 days ahead.
- You can substitute blanched asparagus for the green beans
- You can add other fresh veggies from the farmer’s market, like chopped onions and bell peppers.
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from our Cajun Country Cookbook
Easy Chicken Jambalaya
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