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
- Drain and rinse the corn and beans. Shred cabbage. Dice tomatoes and zucchini. Chop cilantro.
- Mix together in large bowl. Add optional ingredients.
- Season with salt. Toss with lime juice. Drizzle with Cilantro-Roasted Onion olive oil and Jalapeno-White Balsamic vinegar. Gently mix.
From the heart and imagination of Rebecca Woodland, The Blonde Vegetarian. https://rebeccawoodland.net