The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Recipes => Topic started by: whiffleball on July 04, 2011, 08:18:21 AM
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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.
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That sounds darn good WB! I am going to have to save that.
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Doesn't that sound good at a cookout? I'm picturing it looking really pretty, too.
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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: