Red White and Blue Layered Fruit, Corn and Bean Salad (Chili Cilantro Olive Oil & Blueberry Balsamic)
/Layered salads are so pretty, You can display them layered and then toss them just before serving. I used red (strawberry), white (navy beans and roasted corn) and blue (blueberries) for a patriotic dish.
To make the salad, layer the following in approximately equal amounts:
Fresh blueberries
Small white navy beans
Diced fresh strawberries
Grilled corn removed from the cob. (Whole cobs are brushed with olive oil and grilled on medium heat until tender and caramelized on the outside.)
Top with a mixture of diced red onion and cilantro.
For your dressing equal parts enfuso chili cilantro olive oil and blueberry balsamic vinegar. Then crumble in a generous amount of crumbled cotija cheese and a drizzle of fresh lemon or lime. Mix again.
Before serving, mix your layers in a large bowl and mix in the dressing. Serve with corn chips and avocado slices.
Substitutions:
If you are not a cilantro fan, use fresh Italian parsley instead of fresh cilantro and then use our jalapeno olive oil instead of chili cilantro olive oil.
You could substitute other summer fruits. Your salad may not be red white and blue but still delicious. Consider peaches or other berries.
