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Southwest Salad
Created by admin, Tuesday, 01 May 2007
Description
Serves 6Ingredients
1 can (15 ounces) black beans, rinsed and drained
1 -1/2 cups cooked fresh corn kernels (cut from about 3 ears of corn) or thawed frozen
1 -1/2 cups chopped seeded tomato
3/4 cup thinly sliced green onion
1/3 cup minced fresh cilantro, plus sprigs for garnish
1/2 cup crisco oil
1/2 cup fresh lemon juice (1 to 2 lemons)
2 teaspoons salt
1 -1/2 cups cooked fresh corn kernels (cut from about 3 ears of corn) or thawed frozen
1 -1/2 cups chopped seeded tomato
3/4 cup thinly sliced green onion
1/3 cup minced fresh cilantro, plus sprigs for garnish
1/2 cup crisco oil
1/2 cup fresh lemon juice (1 to 2 lemons)
2 teaspoons salt
Methods/steps
Combine beans, corn, tomato, green onion and minced cilantro in a medium bowl.
Whisk together in a small bowl, Crisco Oil, lemon juice and salt.
Pour the dressing over the salad and stir gently to combine. The salad is best made 1 day in advance and kept covered and chilled.
Serve garnished with cilantro sprigs, at room temperature or slightly chilled.
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