Southwest Tomato and Corn Salad

I have a problem.  I'm addicted to chips and salsa.  Like really and truly ADDICTED. 

I can describe to you the exact moment that I realized that I had a chips and salsa problem.  I caught myself walking into the kitchen last week and gabbing a bag of corn chips and pulling a container of homemade salsa out of the frig. That wasn't really the problem.  The issue was that it was 9:00 in the morning and I wasn't even hungry!  Even at that early hour, my body was craving those salty little triangles of corn goodness along with the slightly sweet salsa with just the right amount of "heat."  I caught myself dipping and eating chips almost unconsciously at such a rapid pace that before I even realized it - I had eaten half the bag - in 15 minutes.  Yup, that's the moment I realized that I have a chips and salsa problem.  

If I could eat just one serving of chips, I wouldn't be so worried.  The problem is that once I eat even a single salty fried tortilla chip, I MUST have another.  And another.  And another.  You get the idea.  If only I craved celery or carrots, the same way that I crave tortilla chips.  

In an effort to regain control of my chips and salsa addiction, I made the conscious decision to stop eating them altogether.  (Or at least until my body stopped craving them.)  I never realized just how many places served chips and salsa.  They are ridiculously hard to avoid.  I expected to have to decline the basket of chips and salsa at our favorite restaurants but was caught completely off guard at the chips and salsa sample tables in the grocery store.  There I was, trying to fill my shopping cart with healthier snacking options when BAM! - more chips and salsa - right in from of me.  Never fear, despite the grocery store attempt at sabatoge, I successfully survived day one of my chips and salsa fast.  It was a rough one. LOL 

I've armed myself with some new recipes up my sleeve to replace my chips and salsa habit.  I love tacos and I'm not about to stop making them so I needed to come up with some new, healthy side dishes to serve with my homemade tacos.  This Southwest Tomato and Corn Salad is a great compliment to any taco AND it's a way healthier side dish than chips and salsa.  

Southwest Tomato and Corn Salad
1 1/2 pounds rips mixed tomatoes
salt and pepper
1 ear corn, cooked, kernels cut from cob
1/4 cup olive oil
1 Tablespoon sliced green onions
1 Tablespoon jalapeno, minced
2 teaspoons lime juice
1/2 cup queso fresco
2 Tablespoons fresh cilantro
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Cut tomatoes into 1/2" thick wedges.  Cut wedges in halt crosswise. 

Arrange tomatoes into a large platter.  Sprinkle with salt and pepper.  

Sprinkle corn over top.  

Whisk together oil, green onion, jalapeno, lime juice, 1/2 t. salt and 1/4 t. pepper.  

Spoon dressing over tomatoes.  

Sprinkle with cheese and cilantro. 

I've been denying myself chips and salsa for exactly one week now and I have to admit that I still daydream about the crispy fried snack.  I'm not sure that I'll ever be able to break that salt craving cycle but I am hoping that I'll eventually be able to eat just a single serving of chips, instead of scarfing down half the bag. 

I'll keep you posted on my chips and salsa fast and let you know how it's going.  Oh and if I seem a bit more irritated in the next couple of weeks - you'll understand.  ;)

​Ciao!

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