Ensalada de Elote y Papa con Salsa de Tomatillo
(Corn and Potato Salad with Tomatillo Dressing)
Serves 4
| 1 jar | Arriba! Medium Green Salsa -- (16-ounce) |
| 1 tbsp | lime juice |
| 1 tbsp | chopped onion -- rinsed |
| 1 | clove garlic -- peeled |
| 6 | sprigs fresh cilantro |
| 1 can | corn -- (16-ounce) |
| 6 oz | red potatoes -- scrubbed and cubed |
| 1/2 lb | fava beans -- removed from pods |
| 4 oz | Arriba! Medium Red Salsa |
| 1/2 | small red onion -- rinsed and chopped |
| 1/4 cup | fresh cilantro -- chopped |
| 1 | small head of romaine lettuce |
| salt and pepper to taste |
Place Arriba! Medium Green Salsa in a blender with lime juice, onion, garlic, cilantro, olive oil and salt; blend until smooth.
Transfer dressing to a bowl, add salt to taste.
Set aside and allow flavors to develop while you prepare salad.
Steam corn 5 to 7 minutes until tender.
Remove from heat and refresh with cold water.
Steam potatoes until crisp-tender, about 10 minutes.
Remove from heat and toss with corn.
Bring a small pot of water to boil, and toss in fava beans.
Boil 1 minute and immediately transfer to bowl of cold water.
Pop off shells; toss beans in a bowl with corn, potatoes, Arriba! Medium Red Salsa, red onion, cilantro, salt and pepper.
If dressing is too thick, thin it with a couple of tablespoons of water.
Toss dressing with the salad.
