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Southwestern Salads

Fresh & Easy!

1 cup cooked black beans
1 cup cooked kidney beans
2 cups cooked corn
2 to 3 medium-sized cloves garlic, finely minced
1/2 cup chopped green onion
2 medium-sized avocados, chunked
2 cups cherry tomatoes, halved
1 teaspoon salt
1/2 cup extra virgin olive oil
1/2 cup fresh lime juice (3 to 4 limes)
2 to 3 teaspoons whole cumin seeds
1/2 cup minced fresh cilantro
1/2 cup minced fresh parsley
1/2 cup minced fresh basil (if available)
2 teaspoon crushed red pepper, to taste
freshly ground black pepper, to taste

In a large bowl, combine beans, cooked corn, minced garlic, green onion, avocado, cherry tomatoes, salt, 1/2 cup olive oil, and lime juice.

Roast the whole cumin seeds, either in a cast iron skillet over medium heat, stirring for several minutes, or very carefully in a toaster oven. Add the toasted seeds to the salad, along with the cilantro, parsley, basil, and red and black pepper, and mix thoroughly but gently.

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