"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Southwestern Salad Recipe

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This recipe for Southwestern Salad, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Polly Halter
Added: Tuesday, August 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 15oz can black beans, rinsed and drained
2 cups corn
1 chopped avacado
1 pint cherry tomatos, halved
1/2 cup finely diced onion
1/2 cup finely diced red peppers
1/2 cup finely diced green peppers
1/2 cup finely diced yellow peppers
1/2 cup finely diced orange peppers
2 1/2 cups pasta ruffles, cooked and drained

DRESSING
2 tbsp. olive oil
1 tbsp. fresh lime juice
1/2 tsp. grated lime zest
1/4 cup chopped cilantro
1/4 tsp. salt
1/8 tsp.pepper
2 garlic cloves, minced
1/4 tsp. cumin
1/4 tsp.chili powder

Directions:
Directions:
Combine dressing ingredients, mix with combined salad ingredients. Chill.

Personal Notes:
Personal Notes:
I sometimes leave the corn &/or pasta out of this.

 

 

 

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