Tuesday, August 14, 2012

Mexican Salad

My sister made a version of this salad a few years ago for a family get together.  I have been making it ever since and every time there are slight modifications.
It is super yummy and because there are so many different vegetables in it, if you don't have something I really doubt you would miss it - and add whatever you think will fit.

This is a great accompanyment for any BBQed meat or potluck.

Mexican Salad

1 can (540 ml) black beans (drained and rinsed)
1 can (341) kernel corn, drained
½ red pepper, diced small
2 Roma tomatoes, diced small
¼ cucumber, diced small
1/3 – ½ cup chopped cilantro
½ cup diced red onion

1 ½ tablespoons honey
2 tablespoons vinegar
¾ teaspoon cumin
Juice of 1 lime
Salt & pepper

Combine all the salad ingredients in a large bowl, toss gently.
In small bowl, mix together the dressing and then pour over the salad and toss.  Taste and season with more salt and pepper if needed.


This salad is fantastic because it is really easy to throw together at a moment’s notice; it tastes great and can be eaten the next day as leftovers.

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