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Full Online Book HomeLearning KitchenVegetables - Corn - Southwest Salad With Cilantro Dressing
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Vegetables - Corn -  Southwest Salad With Cilantro Dressing Post by :apoliving Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2417

Click below to download : Vegetables - Corn - Southwest Salad With Cilantro Dressing (Format : PDF)

Vegetables - Corn - Southwest Salad With Cilantro Dressing

Salad :
1 (15 to 16 ounce) can black beans, rinsed and drained
1 (15 to 16 ounce) can whole kernel corn, drained
1 green pepper, chopped
1 fresh tomato, chopped
1 onion, chopped (preferably purple onion)
romaine lettuce, optional
Monterey Jack cheese, cubed (optional)

Cilantro Dressing:
1/4 cup fresh lime juice
1/4 cup olive oil
3 tablespoons chopped cilantro
1 fresh jalapeno, chopped (*decrease or omit the seeds and membranes if you don't want it very hot/spicy)
1 clove garlic, minced
1/2 teaspoon chili powder (preferably New Mexico)
1/2 teaspoon ground cumin


Combine all salad ingredients, except the tomato (and romaine lettuce, if using).

Make the cilantro dressing (see instructions below) and mix well. Chill several hours or overnight.

Add tomato just before serving. Can also add torn romaine lettuce (optional) just before serving.


Cilantro Dressing:
Mix dressing ingredients in a jar. Shake to mix, or whisk very, very well. Store in a glass jar in refrigerator.

Note: You can also use the Cilantro dressing on various pasta or bean dishes. Add grilled chicken strips or garbanzo beans for a complete meal.

Makes 4-6 servings

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