Colorful Summer Salad
Today is another beautiful summer day and I am out tending my vegetable garden. In comes another bowl of tomatoes and I decided I wanted to try a summer salad recipe that would be a fun side dish to accompany any BBQ meat or could be eaten as your main meal. I know many of you have made Cowboy Caviar and I love that recipe but my hubby does not like avocado. He does LOVE salsa though so I made this colorful summer salad based on our homemade salsa recipe with a few variations.
Ingredients
8 medium tomatoes (I used 4 different types of heirloom tomatoes)
1 large red onion
2 ears of corn
1 large orange pepper
2 bunches cilantro (1-2 cups)
1 hot jalapeño pepper
1 mild jalapeño pepper
1 can black beans drained and rinsed
½ cup red wine vinegar
⅓ cup olive oil
3-4 cloves garlic smashed
2 teaspoons salt
1 teaspoon sesoned pepper
2 teaspoons cumin
1 teaspoon Pilarcita’s hot and spicy Mexican spice blend (this blend has chili peppers, salt, garlic, onion, lemon and orange peel as it’s base)
Chop the tomatoes, onion, orange pepper and mix in a bowl. Dice the jalapeño peppers and chop the cilantro fine and add to the bowl. Add the drained and rinsed black beans and stir salad. In a small bowl, mix oil, vinegar, garlic and spices. Mix well and pour over the vegetables. Stir well and refrigerate for an hour or so before serving. This is a great salad to take to a potluck BBQ because it make a large bowlful of a beautiful colorful summer salad. Will store for 4-5 days in a tupperware container. If you want to serve it for your main meal, you can put on a bed of greens and serve with warm tortillas or your favorite tortilla chips. If you are an avocado lover, like I am, cut up a ripe avocado and add to your salad. 
- 8 medium tomatoes (I used 4 different types of heirloom tomatoes)
- 1 large red onion
- 2 ears of corn
- 1 large orange pepper
- 2 bunches cilantro (1-2 cups)
- 1 hot jalapeño pepper
- 1 mild jalapeño pepper
- 1 can black beans drained and rinsed
- ½ cup red wine vinegar
- ⅓ cup olive oil
- 3-4 cloves garlic smashed
- 2 teaspoons salt
- 1 teaspoon sesoned pepper
- 2 teaspoons cumin
- 1 teaspoon Pilarcita's hot and spicy Mexican spice blend (this blend has chili peppers, salt, garlic, onion, lemon and orange peel as it's base)
- Chop the tomatoes, onion, orange pepper and mix in a bowl.
- Dice the jalapeño peppers and chop the cilantro fine and add to the bowl.
- Add the drained and rinsed black beans and stir salad. In a small bowl, mix oil, vinegar, garlic and spices.
- Mix well and pour over the vegetables.
- Stir well and refrigerate for an hour or so before serving.
- Will store for 4-5 days in a tupperware container.
- If you want to serve it for your main meal, you can put on a bed of greens and serve with warm tortillas or your favorite tortilla chips.
- If you are an avocado lover, like I am, cut up a ripe avocado and add to your salad.
What is your favorite summer salad?
