Tuesday, June 15, 2010

Southwestern Summer Salad

My favorite part of summer (well, I have a lot of favorites!) is the fresh produce. Catherine and I got some amazing deals this week at Meijer, including yellow, orange, and red bell peppers for one dollar! With a fridge full of fresh cucumbers, tomatoes, avocado, and peppers, I decided to put together a fun salad. Why need the lettuce? I added some corn and black beans and it was a healthy, colorful side to our grilled chicken!

Southwestern Summer Salad
1 can black beans, drained
1 can (or frozen bag) of corn, drained
2 roma tomatoes, chopped
1 orange bell pepper, chopped
1 cucumber, chopped
1 avocado, chopped
3 tbs. olive oil
1 tbs. balsalmic vinegar
ground cumin
chilli powder
salt and pepper

Chop the veggies into large cubes. Add the corn and black beans. Mix the olive oil and vinegar in a jar, shake, and stir in. Add a few dashes of ground cumin, chilli powder, salt, and pepper, to taste. It should take less than 10 minutes! Enjoy immediately!
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