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Mexican Salad*

Makes 8 cups

Prep Time: 15 min

Serve with sour cream and taco chips, or roll up in warmed flour tortillas.

1/4 cup olive oil
3 Tbsp fresh lime juice
1 tsp each minced garlic and salt and pepper

3 cups raw or cooked fresh corn kernels
1 can (about 15 oz) black beans, rinsed
3 ripe tomatoes, cut in chunks
1 each green and red bell pepper, chopped
1/3 cup chopped cilantro

1. Dressing: Mix oil, lime juice, garlic, salt and pepper in a 2 1/2 qt serving bowl.
2. Add remaining ingredients; toss gently to mix and coat.

Woman's Day 6-15-04