Southwestern Salad
Sharon’s Southwestern Salad
Vinaigrette:
1/3 cup olive oil
1/2 cup fresh squeezed lime juice
3 tablespoons mayonnaise
1 teaspoon sriracha sauce
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon sugar
Salt and pepper to taste
Salad:
1 can black beans, drained and rinsed
2 ears of corn, cooked with kernels removed
1 cup fresh cilantro, finely chopped
1 cup fresh Italian parsley, finely chopped
1 cup green onions, finely chopped
2 Persian cucumbers, diced
1 orange pepper, sliced into thin 1-inch strips
1 yellow pepper, sliced into thin 1-inch strips
1 small purple onion, finely chopped
1 large avocado, diced
1 10-ounce bag blue or yellow corn chips, for garnish
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Whisk together all vinaigrette ingredients.
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In large serving bowl, combine beans and corn and dress with vinaigrette.
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Just before serving, toss with remaining ingredients.
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Arrange corn chips around salad.
Serves 10-12.
