Prep time: 10-15 Minutes
This hearty, festive salad is a feast for the eyes and the palate. Always use fresh-squeezed lime juice! (The bottled stuff will ruin this.) Ingredient amounts and proportions can be adjusted to your personal taste. This is a great make-ahead salad for potlucks and picnics.
2 Tbsp. Cilantro-Roasted Onion Olive Oil
2 Tbsp. Jalapeno-White Balsamic Vinegar
1 (15 ounce) can black beans, drained and well-rinsed (1 1/2 cups cooked beans)
1 small can corn kernels, drained and rinsed (or 1 cup fresh or frozen corn)
1-2 c. red cabbage, finely shredded
1 large ripe tomato, diced (or 12 oz. basket of grape tomatoes, halved)
1/4 c. fresh cilantro (leaves and stems), chopped
1 red or yellow bell pepper, diced
1 Tbsp. red onion, chopped (optional)
1 avocado, diced (optional)
1 medium zucchini, diced (optional)
2-3 TBSP fresh lime juice
sea salt to taste
From the heart and imagination of Rebecca Woodland, The Blonde Vegetarian. https://rebeccawoodland.net
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This recipe is pretty and satisfying enough to entertain with, yet easy enough to whip up on a weeknight. This was one of my favorite childhood dishes with the creamy delicious cheese sauce enveloping the shells, topped with a flavorful zesty tomato sauce. Serve alongside a simple garden salad with a classic Extra Virgin Olive Oil & Balsamic dressing.
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