Author Notes
Easy, tasty, and visually vibrant; this salad was a staple at spring and summertime picnics and barbeques in my house growing up. A Southwestern ethos guarantees freshness, flavor and spice, while the acidic dressing lends an almost pickling quality to the dish that allows the salad to last up to a week—and taste just as fresh as if you'd made it that day. —KvellintheKitchen
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Ingredients
- For the salad
-
1
15 oz can black beans, rinsed and drained
-
1
15 oz can corn, drained
-
2
large tomatoes, diced
-
1
large green pepper, diced
-
1
large red or yellow pepper, diced
-
1
jalapeno, seeds removed, diced
-
1/2 cup
chopped red onion
-
3/4 cup
chopped fresh cilantro
-
1/2 cup
cup chopped or shredded carrot (optional)
-
1/4 cup
cup green olives (optional)
- For the dressing
-
2 tablespoons
seasoned rice vinegar
-
2 tablespoons
apple cider vinegar
-
2
garlic cloves, minced
-
2 teaspoons
cumin
-
1 teaspoon
coriander
-
pinch of cayenne
-
1 - 1/2 teaspoons
salt
-
juice of one lime
Directions
-
Mix the salad ingredients together in a large bowl. Set aside. In a small bowl, combine all dressing ingredients. Pour over large bowl and mix thoroughly.
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