Ensalada Vaquera receta
View nowA simple, tasty salad that is ready in under 20 minutes. Perfect for BBQs, potluck dinners or as a side dish any time of year.
Prep time: 20 minutes
Makes: 8 cups
Ingredients
2 cans (15 ounces each) black-eyed peas or black beans, drained and rinsed (try a mix or other types)
1 ½ cups corn (canned, drained and rinsed or cooked from fresh or frozen) (See Notes)
1 bunch cilantro, chopped
1 bunch green onions (about 5 green onions), chopped
3 medium tomatoes, diced
1 avocado, chopped (optional)
1 Tablespoon vegetable oil
2 Tablespoons vinegar or lime juice
½ teaspoon each salt and black pepper
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- In a large bowl, combine all the veggies.
- In a small bowl, mix together oil, vinegar, salt and pepper.
- Pour oil mixture over veggies and toss lightly.
- Refrigerate leftovers within 2 hours.
Notes:
- Use as a filling for tacos, burritos or wraps, on a burger, over a baked potato, or as a snack with Baked Tortilla Chips.
- Try adding other vegetables such as sweet or hot peppers, cucumber or zucchini.
- Cook frozen corn according to package directions or to 165 degrees F.
- Freeze extra lime juice to use later.
- Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.
- Try adding cilantro on top for more flavor.
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