Great Salads: Mexican Salad Recipe

Mexican Salad Recipe

6 cups corn, fresh or frozen
1/2 cup onions, chopped
1/2 cup red peppers, chopped
1 cup cucumber, peeled and chopped
1/2 cup pitted black olives, sliced
3 cups black beans, cooked or canned, drained
1/4 cup cilantro, finely chopped
1 jalapeno, seeded and finely minced
1/2 lime, squeezed, optional
1 avocado, peeled, pitted and cubed
1/4 cup scallions, chopped


Spicy Tomato Dressing

2 ripe tomatoes
2 Tablespoons cider vinegar
2 Tablespoons lemon juice, freshly squuezed
2 Tablespoons olive oil
1 teaspoon ground chili powder


How To Make a Mexican Salad

Combine all salad ingredients except lime juice, avocado and scallions in large bowl and toss.
Puree tomatoes in a blender and add vinegar, lemon juice, olive oil and chili powder. Blend until smooth. Pour over salad with optional lime juice, and toss to coat.

Add avocado on top of salad, and sprinkle with scallions just before serving.