Some of Today’s Plants
The first shiso is popping up
Heart leaf skullcap
Mullein
Wood sorrel and Venus’ looking glass
The biggest cornsalad leaves I have seen

seen from United States
seen from United States
seen from China

seen from Malaysia
seen from United States

seen from United States

seen from United States
seen from United States

seen from Switzerland
seen from Russia

seen from Colombia

seen from United Kingdom
seen from United States
seen from Serbia
seen from Malaysia
seen from Germany

seen from Singapore

seen from Germany
seen from United States
seen from Malaysia
Some of Today’s Plants
The first shiso is popping up
Heart leaf skullcap
Mullein
Wood sorrel and Venus’ looking glass
The biggest cornsalad leaves I have seen
Mexican Street Corn Pasta Salad-Bold Flavor Fiesta
Mexican Street Corn Salad
Charred corn kernels mixed with tangy lime dressing and crumbly cotija cheese create a salad that tastes nothing like typical rabbit food. Farfalle pasta soaks up all the flavors, making this the kind of side dish that disappears faster than expected.
👉 Full recipe here: https://www.unclehenryskitchen.com/mexican-street-corn-salad/
Jalapeno Corn Coleslaw Ingredients: 8 cups shredded Napa or green cabbage 3 ears fresh corn (about 2 cups) 1/2 large jalapeno, minced (about 1/4 cup) 1/2 bunch fresh cilantro, finely chopped (about 1/2 cup) 2 green onions, sliced thin (about 1/4 cup) Dressing Ingredients: 3/4 cup mayonnaise 3 tablespoons sugar 2 tablespoons Dijon mustard 2 tablespoons fresh lime juice 1 teaspoon celery seeds 1/2 teaspoon kosher salt Directions: In a large mixing bowl, combine the shredded cabbage, corn, minced jalapeno, cilantro, and green onions. In a smaller bowl, whisk together the mayonnaise, sugar, Dijon mustard, lime juice, celery seeds, and kosher salt until smooth. Pour the dressing over the cabbage mixture and toss everything together until evenly coated. Serve immediately or refrigerate until ready to enjoy. Prep Time: 15 minutes Cooking Time: 0 minutes Total Time: 15 minutes Kcal: 180 kcal per serving Servings: 8 servings This Jalapeno Corn Coleslaw is the perfect combination of crunchy cabbage, sweet corn, and the zesty kick of fresh jalapeno. The creamy dressing, infused with Dijon mustard, lime juice, and celery seeds, ties everything together with a delightful balance of tangy and sweet flavors. Fresh cilantro and green onions add an extra layer of brightness, making this slaw a refreshing yet bold side dish. Its a great addition to summer barbecues, picnics, or as a topping for tacos and sandwiches. The heat from the jalapeno can be adjusted to suit your preference, making this coleslaw a versatile and crowd-pleasing favorite.
Swooning over this beautiful Black Bean and Corn Salad. Check out the delish dressing idea that is unbelievably creamy and dreamy 🥑🌽🧄🧅 . . Easy recipe 👉🏻👉🏻 https://profusioncurry.com/black-bean-and-corn-salad-recipe/ 🥗🥗 . . #plantpowered #vegansofig #veganfoodshare#whatveganseat #veganfood #crueltyfree #eatclean #cleaneating #healthyfood#dairyfree #veganfoodporn #veganism #sidedish #grilling #corn #salad #cornsalad #avocado #summer #entertaining #cincodemayo #cincodemayoparty #ProfusionCurry (at Chicago, Illinois) https://www.instagram.com/p/CQmQvs6B5c9/?utm_medium=tumblr
our corn salad 🥗
my new twitter fan account: corn_saelleodeu 😂
This corn salad is filled with sweet corn kernels, avocado, tomato, jalapeno and red onion, all tossed in a zesty cilantro lime dressing. An easy and colorful side dish that pairs well with chicken, beef and seafood.
(via Rainbow Mexican Corn Salad - My Life Cookbook - low carb healthy everyday recipes.)