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Hearty Summer Salad
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Recipe Information
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| Name: |
Hearty Summer Salad |
| Submitter: |
ladygorb |
| Category: |
Salads |
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| Submitted: |
22 Nov 2005 |
| Updated: |
-- |
| Views: |
265 |
| Rating: |
This recipe is unrated. |
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Description:
This is an excellent vegetarian dish, it can be served as the main dish or as a delcious side dish.
Feeds 6 - 8 as an entreé, and 10 - 12 as a side dish |
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Recipe Ingredients
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- 2 cans corn
- 2 cans black beans
- 1 can pinto beans
- 2 poblano peppers
- 1 red bell pepper
- 1 head garlic
- 4 Roma tomatoes
- 1 bunch scallions (green onions)
- 1 bunch cilantro
- 4 limes and 1 lemon, juiced
- 1/4 C orange juice
- 1/4 olive oil
- 2T Seasoning Salt
- Kosher salt and cracked black pepper
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Recipe Instructions
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The beans and corn go into a colander and get rinsed well and left to drain.
Make sure they're well drained so your salad's not watery.
Using your grill or oven, blister the skins off the peppers and put them in a bowl with some plastic wrap on top until the skins come off easily.
Do no rinse the peppers with water.
Remove the seeds and chop.
At the same time, cut the top 1/3 of the head of garlic, drizzle with some oil and roast.
Let cool and chop.
Seed and chop the tomatoes, slice the onions on the bias and chop about 1/3 to 1/2 of the bunch of cilantro, depending on how much you like cilantro.
To make the dressing juice the limes, lemon into a seperate bowl.
Add the OJ and drizzle in the olive oil while whisking.
Season with Seasoning Salt to your taste.
Put your well drained beans and corn into a bowl.
Add the peppers, garlic and tomatoes.
Give it a gentle stir.
Add your onions and cilantro by eye until you have enough to your taste.
Add 2/3 of the dressing and stir.
Taste.
Season with kosher salt and pepper, adding the rest of the dressing if needed.
Keep in mind that a cold dish will need more seasoning than the same dish at room temperature.
Place in the refrigerator to chill.
Make sure to stir, taste and season one more time before serving.
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