This recipe, also from Kelly, has become our favorite and is more than just a salsa (See following recipe).
Salad
1 can Corn, drained
1 can Black-Eyed Peas (or other bean—we like it with black beans as well)
3 roma tomatoes (or whatever kind you have handy)
2/3 cup Cilantro
2/3 cup Green Onions
Avacodo (opt.)
Dressing
¼ cup Olive Oil
¼ cup R. Wine Vinegar
2 Cloves Garlic
1 tsp Cumin
¾ tsp Salt
1/8 tsp pepper
Juice from 1 Lime
Place dressing ingredients into a blender. Blend until smooth and oil has emulsified. Mix salad ingredients in a bowl. Pour dressing over salad. Chill for at least 1 hour for best flavor. Use within 3 days.
By: Kelly Clark
Salad
1 can Corn, drained
1 can Black-Eyed Peas (or other bean—we like it with black beans as well)
3 roma tomatoes (or whatever kind you have handy)
2/3 cup Cilantro
2/3 cup Green Onions
Avacodo (opt.)
Dressing
¼ cup Olive Oil
¼ cup R. Wine Vinegar
2 Cloves Garlic
1 tsp Cumin
¾ tsp Salt
1/8 tsp pepper
Juice from 1 Lime
Place dressing ingredients into a blender. Blend until smooth and oil has emulsified. Mix salad ingredients in a bowl. Pour dressing over salad. Chill for at least 1 hour for best flavor. Use within 3 days.
By: Kelly Clark
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