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Arizona Salad

VegetableNo-CookMexican

Time: 25 minutes

Yield: 6 servings

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About

If you're dreaming of seeing the Grand Canyon, the Arizona Salad can hold you over until you get to see that amazing wonder with your own two eyes. Really! The juicy tomatoes, crispy red bell peppers, sweet corn, creamy avocado, and hearty black beans, all piled as high as the sky, might not be quite as cool as that river-formed canyon but it is pretty tasty. Oh, and the garlicky, herby, slightly spicy dressing brings just enough Southwestern heat to want to experience it all in real life. This Arizona Salad is calling you! So, dig in and go on the adventure of a lifetime!

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Ingredients

  • For the dressing:
  • 1/2 cup olive oil
  • 1/3 cup fresh lime juice
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper
  • For the salad:
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 1/2 cups frozen corn, thawed
  • 1 avocado, peeled and pitted, diced
  • 1 red bell pepper, chopped
  • 2 tomatoes, chopped
  • 6 green onions, thinly sliced
  • 1/2 cup cilantro, chopped

Directions

Step 1 -In a small jar, add the olive oil, the lime juice, the garlic, the salt, and the cayenne pepper.

Step 2 -Close the jar's lid tightly and shake it until the dressing is well-combined.

Step 3 -In a large salad bowl, combine the beans, the corn, the avocado, the bell pepper, the tomatoes, the green onions, and the cilantro.

Step 4 -Pour the dressing over the salad and toss to coat.

Step 5 -Serve.

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