Recipe

Southwest Style Chopped Salad Recipe

Add Step-by-Step Photos	Mitchki / All my dishes 7 months, 3 weeks ago Delicious anytime, this salad goes especially well with mexican or other spicy dishes. We have it at least once a week in the summer. Prep:15m Servings:6	Mitchki
	southwest tangy easy fresh

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Ingredients

1/2 large or 1 medium sweet onion

1/2 bunch fresh cilantro

1 "seedless" cucumber (or 2 regular cucumbers)

1 green bell pepper

1 red bell pepper

1 can (14 oz) extra sweet corn

1 can (15 oz) black beans

1 pint grape tomatoes

1/4 cup red wine vinegar

1/2 cup olive oil

1 TB Cajun seasoning

Directions

Dice the onion, cucumber and peppers into small (less than 1/2 inch) pieces, and place in salad bowl.

Chop the cilantro leaves and stems finely and add to the salad.

Drain the can of corn. Drain and rinse the can of black beans and add both to the salad.

Cut the grape tomatoes in half or leave whole. Add to salad.

Mix the olive oil, vinegar and cajun seasoning in a separate container to make a vinaigrette. Pour over salad.

Toss gently to mix well and let it sit for an hour or two in the refrigerator to let the flavors blend.

Serve cold.

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Comments

lindal34 2 months, 3 weeks ago said:
This looks like a great lunch salad! I have everything except the red pepper so I am going to try it today. Thanks!

lindal34 2 months, 3 weeks ago said:
Just had this for lunch and it is EXCELLENT! THANKS!

krumkake 1 month, 2 weeks ago said:
That looks wonderful, mitchki - I printed it off and will make it over the holiday weekend. These are just the kinds of salads I love in the summertime...thank you for sharing it!

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