Mexican salad recipe

May 5, 3:08 AMProvidence Food ExaminerDonna Diegel

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MEXICAN SALAD with JALAPENO CORN BREAD

Colorful Cinco de Mayo Salad for your party table! Yellow corn, red peppers, green cucumbers and black beans give this delicious and refreshing salad lots of contrast, color and texture! Spicy tomato dressing makes this salad POP!

Mexican Salad Recipe

• 6 cups corn, fresh or frozen
• 1/2 cup onions, chopped
• 1/2 cup red peppers, chopped
• 1 cup cucumber, peeled and chopped
• 1/2 cup pitted black olives, sliced
• 3 cups black beans, cooked or canned, drained
• 1/4 cup cilantro, finely chopped
• 1 jalapeno, seeded and finely minced
• 1/2 lime, squeezed, optional
• 1 avocado, peeled, pitted and cubed
• 1/4 cup scallions, chopped

Spicy Tomato Dressing

• 2 ripe tomatoes
• 2 Tablespoons cider vinegar
• 2 Tablespoons lemon juice, freshly squuezed
• 2 Tablespoons olive oil
• 1 teaspoon ground chili powder

How To Make a Mexican Salad

• Combine all salad ingredients except lime juice, avocado and scallions in large bowl and toss.
• Puree tomatoes in a blender and add vinegar, lemon juice, olive oil and chili powder. Blend until smooth. Pour over salad with optional lime juice, and toss to coat.
• Add avocado on top of salad, and sprinkle with scallions just before serving.
• Serve with a side of Ina Garten's Jalapeno Corn Bread.
• Serves 6-8. Refrigerate leftovers.