Home Cooks Online

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

  
  style for this, but any kind will do)
• 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.