Ensalada De Colores
This colorful salad delivers a wonderful punch of flavor. The salad can be made a day ahead and chilled to serve the next day. We love it at room temperature. It is also great served with a Rack of Lamb. In summer, there will be fresh corn and garden tomatoes. In the winter months, I used frozen sweet baby corn kernels and heirloom cherry tomatoes of different colors.
This very refreshing Vegetable Salad recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
More wonderful Salads and Salad Dressing Recipes and Fresh, Dried, and Canned Bean Recipes.
Vegetable Salad Recipe – Ensalada de Colores:
Vegetable Salad Recipe - Ensalada de Colores
1/4 cup of a good fruity extra-virgin olive oil
1/4 cup lime juice from fresh limes
1 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
1 1/2 cups cooked Jasmine rice, cooked in chicken broth and cooled*
1 can (15-oz) black beans, rinsed and drained
1 red or green jalapeno chile pepper, seeded, pith removed, and finely chopped
3/4 cup raw corn kernels (fresh or frozen)
3/4 cup sweet cherry tomatoes, cut in half
1/4 cup chopped Italian parsley
1/4 cup chopped fresh cilantro
2 tablespoons finely-chopped red onion
Coarse salt and freshly-ground black pepper to taste
Fresh lime wedges and avocado slices (for garnish)
* Cooking Perfect Fluffy White Rice
In a large bowl, add olive oil, lime juice, cumin and oregano; whisk until well blended.
Add the rice, black beans, jalapeno chile pepper, corn, tomatoes, parsley, cilantro, red onion, salt, and pepper. Mix well and adjust seasonings if needed.
Place in refrigerator until ready to serve. When ready to serve, either serve chilled or let come to room temperature (your choice).
Garnish with avocado and fresh lime wedges.