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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Spicy and sassy, this Tex-Mex influenced salad tastes alive and looks alluring. The idea begins with a common go-to salsa salad, but my improvisations make it one of a kind. Have fun with flavors as you add and subtract your own favorite fruits, veggies, and dressings. I don't use a dressing as the fruit juice and pico de gallo usually add plenty of flavorful moisture. A mango vinaigrette would be nice though. Ingredients:
1 1/2 cups black beans, rinsed and drained |
1 1/2 cups corn, rinsed and drained |
1 cup pico de gallo (store-bought or a general pico recipe found here on 'zaar) |
1 cup carrot, grated |
1 cup mango, diced |
1 cup peach, diced |
1 tangerine, segmented and chopped |
salt and pepper |
juice of half a lime (i just squeeze to cover the top before i toss) |
cilantro (optional) |
Directions:
1. Put all ingredients in a large bowl, either layering or mixing evenly.
2. Salt and pepper to taste.
3. Add any other seasonings or herbs you like taste.
4. Let sit in fridge for a few hours if you can.
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