Tomatillos are a very special fruit / vegetable (you know, that no man’s land of classification, like the tomato). I think of them as lemony tomatoes, and although they are traditionally used in Mexican cooking, I think they can transcend to any style of cooking were you want that tart little punch.
I chose to use our 8 little fresh tomatillos in a black bean / corn salad that I whipped up and served alongside Southwestern rubbed salmon. It was an easy meal to prepare (yeah, I used a premade rub for the fish, but I’m still able to sleep at night) and was a hit with the young and old in our family.
Black Bean, Corn and Tomatillo Salad
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Ingredients:
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