Southwestern Salad Served on Endive or Lettuce Leaf

Southwestern Salad Served on Endive or Lettuce Leaf

Ingredients:
Amount Unit Ingredient Procedure
2 15 oz Can Black Beans Well Drained and Rinsed
1 ½ Cups Corn (or one 15oz can of corn, well drained and rinsed)
1 Red or Yellow bell pepper Diced
1 Avocado (optional) Diced
3 Tomatoes Chopped
4 Green onions Chopped
1/3 Cup Fresh cilantro or parsley Chopped
1/3 Cup Fresh lime juice or red wine vinegar
1/3 Cup Olive oil
½ Teaspoon Salt (to taste)
1/8 Teaspoon Cayenne pepper or 1 small jalapeno pepper minced fine (optional)
Separated lettuce (butter lettuce) or endive leaves To serve salad on

Steps:
1 In a large mixing bowl, combine the beans, corn, bell pepper, avocado, tomatoes, onion (optional jalapeno pepper) and cilantro; gently toss.
2 Whisk together remaining ingredients, then pour over the beans mixture and gently stir to combine. Chill for at least an hour to allow flavors.

Notes:
Can be served on lettuce leaf or endive leaf

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