Snappy Mexicali Salad

(from Kitchenette’s recipe box)

Ingredients

  • 1 (16 ox) bag frozen corn
  • 1 (15 oz) can black beans, rinsed and drained
  • 2 cups fresh cilantro, minced
  • 2 bunches green onions, sliced
  • 2 cucumbers, diced
  • 1/2 orange pepper, seeded and chopped
  • 1/2 yellow pepper, seeded and chopped
  • 1 box grape tomatoes, halved or quartered
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • 1 t. cumin
  • 1 t Italian seasoning
  • 1 1/2 T. salt
  • 1 clove garlic, chopped

Directions

  1. Place prepared vegetables, corn through tomatoes, into a large bowl.

  2. Blend dressing ingredients until creamy.

  3. When ready to serve, pour dressing over vegetables and toss. Serve immediately.

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