"texican" salad
(1 rating)
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I made this recipe for a church social just yesterday, Sunday July 3rd. I didn't have ingredients on hand for a different recipe, so I had to improvise..which is my fave way to cook..."off the cuff". What's so great is that you can add more veggies, change up the intensity of the flavors..whatever your little heart desires. But, whatever you do, don't expect any leftovers. Hope you enjoy!!
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(1 rating)
yield
12 -15 minimum
prep time
15 Min
Ingredients For "texican" salad
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2 candark red kidney beans, rinsed
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2 canwhole kernel corn, rinsed
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1 smwhite or red onion, (i used white)
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2tomatoes, chopped
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1 cangreen chiles, undrained
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1 smcarrot, finely diced
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1 Tbspchili powder,
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1 tspcilantro, dried
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1fresh lime, cut in half
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salt to taste (opt.)
How To Make "texican" salad
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1Add beans, corn, onion, tomato, chiles and carrot; mix thoroughly. Add chili powder and cilantro, sprinkling in each as you mix. Add juice of 1 half of the lime across the top. Sprinkle extra chili powder and/or cilantro across the top to add extra flavor and presentation to the dish. Cut thin slices of the remaining half of lime and twist each one to place on top. Chill overnight, or at least 2 or 3 hours.
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2This salad is very colorful and looks wonderful in a 13x9 glass dish.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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