Mexican Salad*
Makes 8 cups
Prep Time: 15 min
Serve with sour cream and taco chips, or roll up in warmed flour tortillas.
Dressing:
1/4 cup olive oil
3 Tbsp fresh lime juice
1 tsp each minced garlic and salt and pepper
Salad:
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