Author Topic: Butch Cassidy Wild West Salad  (Read 2865 times)

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Offline whiffleball

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Butch Cassidy Wild West Salad
« on: July 04, 2011, 08:18:21 AM »
This is absolutely delicious!  I usually make it on the 4th, but am doing potato salad today.  Good for a potluck.

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Butch Cassidy Wild West Salad

DRESSING:

1 cup Newman's Own Olive Oil and Vinegar Salad Dressing (or sub a favorite Italian)
1/4 cup red wine vinegar
3 tablespoons chipotle chiles in adobo sauce, chopped
Juice of 1 large lime (about 2 tablespoons)
1 tablespoon ground cumin
2 teaspoons salt

SALAD:

3 cans (15.5 to 19 ounces EACH) black beans, rinsed and drained
4 cans (15.5 to 16 ounces EACH) whole kernel corn, drained
3 cups cooked white rice
3/4 cup finely chopped red onion
1/2 cup finely chopped green onions, including tops
1/2 cup chopped fresh cilantro
2 cups coarsely chopped tomatoes

For Dressing, mix all dressing ingredients together well. Set aside.

For Salad, in a large bowl, mix together all salad ingredients, except tomatoes. Add dressing mixture to salad. Toss.

Let salad marinate in refrigerator at least 1 hour or up to 1 day.

Before serving, add chopped tomatoes. Garnish with fresh cilantro and lime wedges. Makes 6 main-dish or 12 accompaniment servings.

Offline IassaFTots

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Re: Butch Cassidy Wild West Salad
« Reply #1 on: July 04, 2011, 08:25:45 AM »
That sounds darn good WB!  I am going to have to save that.
R.I.P. LC and Crockspot.  Miss you guys.

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Offline Karin

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Re: Butch Cassidy Wild West Salad
« Reply #2 on: August 26, 2011, 03:13:20 PM »
Doesn't that sound good at a cookout?  I'm picturing it looking really pretty, too. 

Offline debk

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Re: Butch Cassidy Wild West Salad
« Reply #3 on: August 26, 2011, 03:51:38 PM »
RB makes this leaving out the rice, substituting olive oil for dressing, and adding the tomatoes (smaller dice) when she makes it rather than at the end.

We eat it as a salsa on Lime Tostitos.  :drool:
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