I’m on a taco Tuesday diet every night this week, and I’m not mad about it. Topping my proteins off with this mexican salad takes the taco to a whole new level, or serve it as a side to any dish.  It’s so versatile! 

I am growing corn in my garden for the first time this year, and let me tell you.  It did not disappoint! They are actually pretty easy to maintain, no trimming, no pruning, no white spiders to annoy me (I’m talking to you, kale!), and really easy to tell when it’s time to harvest! Then corn silks that come out of the top of the husk starts to dry up = time to pick! Originally, I made this recipe with the fresh picked corn from my garden, and it was quite fabulous, but a lot more time consuming. If you’re feeling adventurous, here is what I did: clean the corn, grill it on the BBQ, slice the corn from the cobb and continue with the rest of the recipe. If you want the quick version, I’ve laid that out below. An even quicker version of me in the video below putting it all together (sped up x2). It’s just fun to see how recipes actually come together. And this one is as easy as dumping all the ingredients in together and boom, eating it out of the prep bowl. (whoops!)

Macronutrient Breakdown Per Serving: Mexican Salad

  • Protein: 1.1g
  • Carbohydrates: 5g
  • Fats: 7.3g
  • Potassium: 88.2mg
  • Fiber: 1.7g
  • Vitamin A: 2.3%
  • Vitamin C: 8.1%
  • Calcium: 1.8%
  • Iron: 7.8%

Why Choose Organic Corn?

According to the USDA, 93% of corn grown in the United States is genetically modified.  As our primary crop grown in this country, I have several thoughts in mind that is concerning around that statement for not only our own health, but the Earth’s health. However, I’ll try to keep my undergraduate studies in environmental science to a minimum and save a more in-depth conversation for another post. I know, you’re probably hanging by the edge of your seat wondering, “why should I eat organic, non-GMO corn over it’s cheaper conventional counterpart?”.  Good, I’m glad you asked!

If you are what you eat, and you don’t know what you are eating, what’s been added, altered or removed, how can you know who you are or have the health you aspire to? -Edward Bauman, M.Ed., Ph.D

Let’s jump right in! Our country, and countries around the world, have been switching by the millions to purchasing and consuming organically grown produce, dairy, meat, and other grocery items in the last three decades.  This is because we know what’s in organic food.  There is no toxin exposure from being doused in pesticides or herbicides and organic produce, including corn, have higher nutrient values, up to 50% and at least 20%! Conventional or commercial farming uses synthetic fertilizers derived from by-products of the petroleum industry, and use more water per-hectare and their irrigation methods cause severe depletion of the soil through runoff. This isn’t a new phenomenon. Can you remember the wildly viral picture from the Dust Bowl of the man standing next to a pole in front of corn crops as far as the eye could see? That was several meters (1 meter = 3 feet!) of soil lost in just a few years! Whether this conventional food is consumed by you or fed to animals that you will eventually dine on, the nutrient value will be much less than opting for organic and/or pasture-raised animals. Visit the Environmental Working Group’s website to see the list they put out each year called Shopper’s Guide To Pesticides in Produce.

Want to learn more? Check out these books that I love: The Omnivore’s Dilemma, In Defense of Food: An Eater’s Manifesto, Animal, Vegetable, Miracle, and Rambunctious Garden.

 

References

Envirolongevity. (2017, Aug). Synthetic vs. Organic Fertilizers. Retrieved from http://www.enviroingenuity.com/articles/synthetic-vs-organic-fertilizers.html

Wheeler, S.A., Zuo, A., Loch, A. (2015, Apr). Watering the farm: Comparing organic and conventional irrigation water use. Science Direct, Vol. 112, p.78-85. doi.org/10.1016/j.ecolecon.2015.02.019

Print Recipe
Mexican Salad
Created by Alyssa Garcia, www.NutritionWithAlyssa.org
Course salad, Side dish
Cuisine Mexican
Prep Time 10
Cook Time 0
Servings
Ingredients
Course salad, Side dish
Cuisine Mexican
Prep Time 10
Cook Time 0
Servings
Ingredients
Instructions
  1. In a large bowl, mix the corn, salt & pepper onion, cilantro, pepper, garlic, EVOO, mayonnaise, and chili powder together.
  2. Cover the avocado in 1/4 of the lime juice so it will not brown and add to bowl.
  3. Squeeze remaining lime juice in the bowl and serve on top of tacos or use as a side dish!
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