Thursday, December 1, 2011

Southwest Veggie Salad

by Andrea Olsen Wootton

1 can black beans, drained and rinsed
1 can white corn, drained and rinsed
1 red pepper, chopped
1 green pepper, chopped
1 can olives, drained
½ cucumber, chopped
1 avocado, chopped
1 diced tomato
4 tsp. rice vinegar
1 tbsp lime juice
Cilantro (optional)

Serve over lettuce with tortilla chips and salsa for a dressing

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