You know this is a great recipe when it’s one of the easiest ones I make. Grab a large serving bowl, dump all the ingredients in, bake some yellow corn tortilla chips, and this makes a great side, snack, or main entree. You can serve this salad cold, warm, or warm up only the beans and corn like I do. I prefer not completely cold salads so I try to warm up the “big chunks” (usually beans) in the mix. Instead of using lime juice you could also serve homemade WFPB barbecue sauce. It’s difficult to eat this (easily, without making a mess) using yellow corn tortillas. I highly recommend baking your own corn tortilla chips as a “vehicle” for eating the tex-mex salad. I’ve revised this recipe from the March 2015 Better Homes & Garden magazine.
Servings: Roughly 4 servings? Enough for 4 hungry adults to eat it as a main entree
- ¼ cup lime juice
- ¼ tsp. crushed red pepper
- 2 cans black beans, rinsed and drained (I prefer warming these up so the salad isn’t completely cold)
- 12-15 oz. frozen corn, thawed (I also microwave the corn)
- 1-2 cups lightly packed cilantro, chopped
- ~2 cups grape or cherry tomatoes, halved
- 1 avocado, halved, pitted, and chopped
- 1-2 bell peppers (any color), chopped
- 6 green onions, thinly sliced
In a jar, bottle, or bowl combine the lime juice and crushed red pepper. I recommend allowing people to sprinkle this (lightly) over their own servings. The lime juice can be overpowering if you dump the entire amount over the salad.
Arrange all the veggies in a large serving bowl or container. It’s pretty if you make it in rows! But you can also just mix it all together in a big bowl.
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