Snappy Mexicali Salad

Categories:

CHIP Salads, Salads

by Margie Conner

Snappy Mexicali Salad

Author: Margie Conner ~ You can cut the oil by half and add two avocados. Look for organic frozen corn.

Servings

Ingredients

1 16 oz bag frozen corn
2 15 oz cans black beans, drained and rinsed
2 cups fresh cilantro, minced
2 bunches green onions, sliced
2 cucumbers, diced
1 orange pepper, seeded and chopped
1 box grape tomatoes halved or quartered

Dressing Ingredients:

1/4 cup lime juice
1/4 cup lemon juice
1/2 cup extra virgin olive oil
1 teaspoon cumin
1 teaspoon Italian seasoning
1 1/2 teaspoons sea salt
1 clove garlic, pressed or finely minced

Servings

Ingredients

1 16 oz bag frozen corn
2 15 oz cans black beans, drained and rinsed
2 cups fresh cilantro, minced
2 bunches green onions, sliced
2 cucumbers, diced
1 orange pepper, seeded and chopped
1 box grape tomatoes halved or quartered

Dressing Ingredients:

1/4 cup lime juice
1/4 cup lemon juice
1/2 cup extra virgin olive oil
1 teaspoon cumin
1 teaspoon Italian seasoning
1 1/2 teaspoons sea salt
1 clove garlic, pressed or finely minced

Instructions

Place prepared vegetables, corn through tomatoes, into a large bowl.
Blend dressing ingredients until creamy.
When ready to serve, pour dressing over vegetables and toss.
Serve immediately.

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