Colorful Summer Salad
Author: Kerry
Recipe type: Salad
Cuisine: Mexican
Prep time:
Total time:
Serves: 10
- 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.
Recipe by Growing Weisser at https://www.growingweisser.com/colorful-summer-salad
3.4.3177