"texican" salad
(1 RATING)
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!!
No Image
prep time
15 Min
cook time
method
---
yield
12-15 minimum
Ingredients
- 2 cans dark red kidney beans, rinsed
- 2 cans whole kernel corn, rinsed
- 1 small white or red onion, (i used white)
- 2 - tomatoes, chopped
- 1 can green chiles, undrained
- 1 small carrot, finely diced
- 1 tablespoon chili powder,
- 1 teaspoon cilantro, dried
- 1 - fresh lime, cut in half
- - salt to taste (opt.)
How To Make "texican" salad
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Step 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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Step 2This salad is very colorful and looks wonderful in a 13x9 glass dish.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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