Sharon’s Southwestern Salad
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
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
Whisk together all vinaigrette ingredients.
In large serving bowl, combine beans and corn and dress with vinaigrette.
Just before serving, toss with remaining ingredients.
Arrange corn chips around salad.