Mexican Salad

My mother-in-law prepares this dish every holiday! It’s a real crowd pleaser. It makes a beautiful centerpiece and is a fun way to get the meal started. You can prepare the veggies in advance and store in containers or plastic baggies until ready to assemble.

In the center of a large round serving dish, on top of a bed of lettuce, place black beans (from 1 can, drained and rinsed). Then around the black beans place separate sections of the following:
Corn (scrape kernels from two raw ears of corn)
Avocado, diced
Tomato, diced
Bell pepper, diced
Red onion, chopped
Carrots, chopped

Mix and pour the following sauce on top of everything right before serving:
3/4 cup of tomato juice
1/2 cup cilantro, chopped
1/4 cup fresh lime juice
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp cumin
1 small jalepino pepper, halved and seeded (optional)

Top with tortilla chips and serve some additional tortilla chips in a bowl.

~ Recipe submitted by Nina Safar

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