Tuesday, August 31, 2010

Southwest Veggie Burgers with a side of fresh tomato/corn salad

We have some grocery store samplings showcasing Nacho Mom's on Labor Day weekend...but for those of you hitting the grill...we thought we'd share this...

Veggie Burgers: We know we don't have to spell this one out...you know how to make those, but, trust us, throw some Nacho Mom's Ultimate Vegan Queso on top and all those friends who want to "try a bite" start doing the same.

Now for your side dish:

2 large fresh tomatoes (I like creole and beefsteak) or 2 lbs cherry tomatoes

1 1/2 cups fresh corn or 1 1/2 cups frozen corn, blanched and drained

8 fresh basil leaves

balsamic vinegar

extra virgin olive oil (Nacho Mom's chef tip: The greener the olive oil, the better the quality. However, watch out for sneaky olive oil bottles that are tinted green. Also, always go for extra virgin. You'll notice the difference.)


Wash tomatoes and  cut into bite sized pieces or slices Tear basil leaves into small pieces. Combine basil, tomato and corn in a bowl

 Drizzle with balsamic vinegar and olive oil, to taste.


Let chill for 1 hour for flavor mix, or serve immediately for freshest presentation.

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