Vegan Mexican Style Mix-it-up Salad
When reading about how it's common to eat raw corn in Mexico, I made up this salad. It's not Mexican and neither am I, but it is very simple and very fresh tasting. My Aunt Mary, who inspired Smart Pig Kitchen with her clipped and edited collection of recipes, adopted it and served it. I was very flattered by this because she kept the best company.
Ingredients:
2 firm avocados, diced
2 ears raw corn, kernels removed
1½ cups grape tomatoes, sliced in half
1 (15-ounce) can black beans, rinsed and drained
1 small bunch fresh cilantro, chopped
2 green onions chopped
2 to 4 tablespoons olive oil
Juice of 1 lemon or lime
1 tablespoon cumin
1 teaspoon chili powder
Salt and freshly ground black pepper, to taste
¼ cup corn chips as topping
Instructions:
In a large mixing bowl, combine the diced avocado, chopped green onion, corn kernels, halved grape tomatoes, and rinsed black beans.
Add the chopped cilantro to the bowl.
In a small bowl, whisk together the lemon or lime juice, cumin, and chili powder.
Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
Season with salt and pepper to taste.
Top with the corn chips.
Serve immediately or chill in the refrigerator for up to 30 minutes to allow the flavors to meld.
Share with friends old and new!!
