Bright Summer Saladsalsa Recipes

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MEXICAN SALAD/SALSA

I found this recipe in a magazine in the spring of this year. I have brought to every party/family picnic I've been to this summer and it's been a real hit. Lots of people have asked for the recipe. It's also great for vegetarians!

Provided by um-um-good

Categories     Black Beans

Time 30m

Yield 10 serving(s)

Number Of Ingredients 12



Mexican Salad/Salsa image

Steps:

  • Combine ingredients.
  • Let sit.
  • Serve with tortilla chips, as a salad, or in a tortilla shell.

1/4 cup olive oil
2 limes, juice of
2 minced garlic cloves
1 teaspoon salt
1 teaspoon black pepper
1 cup cooked corn
1 (540 ml) can black beans, drained & rinsed
1 tomatoes, diced
1 pepper, diced
1 medium onion, diced
jalapeno pepper, diced
2 sprigs fresh cilantro, chopped

BRIGHT SUMMER SALAD/SALSA

Make and share this Bright Summer Salad/Salsa recipe from Food.com.

Provided by Rita1652

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 12



Bright Summer Salad/Salsa image

Steps:

  • Place tomatoes, avocados, and red onions in a bowl.
  • Carefully mix remaining ingredients together and pour over the tomato mixture.
  • Chill for 30 minutes to let flavors meld.

Nutrition Facts : Calories 140, Fat 10.2, SaturatedFat 1.5, Sodium 209.2, Carbohydrate 13.4, Fiber 6, Sugar 1.3, Protein 2.6

4 cups grape tomatoes or 4 cups cherry tomatoes, halved leaving some whole for texture
2 ripe avocados, seeded, peeled, and diced
1 small red onion, sliced thin
1 tablespoon capers
1 tablespoon minced jalapeno pepper, seeded
1 lemon, juice of
1 lime, juice of
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
ground black pepper
2 garlic cloves, minced
1 bunch fresh cilantro, chopped 1/3 cup (or parsley)

AVOCADO, TOMATO & CORN SALAD/SALSA

Refreshing, quick and easy. Use as a salad or salsa. Fill a wrap, top a plate of greens or grilled fish, meat or chicken. The frozen corn chills the salad down which adds to the refreshing taste for hot summer days! You can go mild or kick it up with a jalapeno or smokey chipotles! Yes, parsley can be use in place of the cilantro.

Provided by Rita1652

Categories     Sauces

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 11



Avocado, Tomato & Corn Salad/Salsa image

Steps:

  • Mix the first 5 ingredients together.
  • Add avocado, onions, corn and tomatoes. Toss into dressing.
  • Season with salt and pepper.
  • Let sit for 30 minutes, toss and enjoy!

2 garlic cloves, minced
1 jalapeno, minced or
1 chipotle chile in adobo (optional)
1 lime, juice and zest of
1 tablespoon olive oil
1 tablespoon chopped fresh cilantro
1 avocado, diced
1 small red onion, thinly sliced
1 1/2 cups frozen corn, rinsed
1 1/2 cups diced tomatoes (grape tomatoes cut in half)
salt and pepper

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