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 so versatile and easy I promise! It is more of a “formula” than a recipe. Be creative and have fun!
Add something crunchy like walnuts, pecans, hazelnuts, pepitas…(for crunchy satisfying texture)
Add some fresh fruit like apples, grapes, pears, orange supremes…(for that burst of freshness)
Add some dried fruit like cranberries, cherries, raisins… (for a sweet/tart chew)
Add something with a little bite like red onion, pickled onion, green onion…(for a kick)
If you don’t like goat cheese or want to make this a hearty meal replace the croquettes with grilled shrimp or chicken, and add a sprinkle of blue cheese crumbles or feta.
You can also change the dressing to mix any of your favorite Island Olive Oil and vinegar pairings
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