Mexican inspired

Roasted corn salad

- Roasted corn removed off the cob, leftovers that have been in the fridge are great and because it's cold easier to slice too.

** to make the corn I soak it in it's husks in a large pot of salted water and then grill it until it's steamed and the inside is slightly charred, then enjoy with butter or seasoning of your choice.

- Black beans (canned or fresh, I always use fresh beans which means soaking the night before and boiling/simmering until tender)

- Chopped tomato, red onion, jalapeno, chopped cilantro and extra for garnish.

- Chopped roasted red pepper (options, but I had some on hand)

Dressing:
- Lime juice

- Crushed garlic

- Olive oil

- Salt

- Dash of cumin


Flank steak tacos

1 flank steak rubbed with fresh garlic, season with salt, pepper, paprika and oregano. Let it marinade and come to room temperature then oil the grill and the meat and grill on the bbq until both sides are very browned and charred/roasted. Remove and let rest then slice it very thin.

To prevent it from curling up on the grill slice across the grain with a sharp knife and get the seasoning/marinade in there.

Mango Salsa

Mango Salsa

- Mangoes (ripe or unripe - depends on your taste!)

- Red onion, finely diced (optional)

- Green onion, finely chopped
- Tomato, chopped (optional)
- Garlic clove (for rubbing inside the bowl -optional)
- Lime juice

- Salt

- Olive oil
- Cilantro, chopped and for garnish
- Jalapeno, finely diced (optional)

Mix it all together and you have a fresh salsa to top your tacos, burgers, steaks, goes well with fish or chicken! Great for summer and BBQ.

If you're doing it ahead of time then I would put the tomatoes in last because I hate how they get mushy, the cilantro too.