Mexican Salad
I went to a Mexican Fiesta
potluck party recently, and decided that with all the rice, beans and meat that
were sure to appear, we could use a fresh vegetable dish. This salad is probably nothing like any real
south of the border dish, but it's very good as a Mexican accompaniment or
one-dish meal on a light night. Of
course, the apple sangria I had with it made it seem all the more perfect, and
as soon as I track down the recipe for that, I'll share it with you. No point in having one without the
other. The measurements here are mostly
left out because it depends on how many you want to serve, and you can use your
eyeball for that.
Mexican Salad Recipe
- Chopped Romaine Lettuce
- Chopped Red Onion
- Copped Tomatoes (use the
oblong-shaped Roma style for less seeds)
- Chopped Cucumber
- Corn (1 can drained, 1 frozen
box thawed or a few cut ears)
- Avocados, chopped (and
promptly sprinkled with fresh lime juice)
- Black Olives (I used the
canned sliced
California
- Chopped Yellow Pepper
- Crumbled Feta Cheese
- Fresh Cilantro, torn or
chopped
Dressing:
- Olive Oil
- Lime Juice
- Cumin
- Salt & Pepper
Toss together all salad ingredients. The cilantro can either go directly in the salad or in the dressing. If you make ahead, mix the salad dressing in a jar and keep separate until just ready to serve, then dress salad. Dressing ingredients are also eyeballed, but for a guide, the oil to lime ratio is about 4 to 1. Taste and adjust to your liking. Toss with salad gently.
Comments