Vegetable Salad Recipe – Ensalada de Colores

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.


Ensalada de Colores


Vegetable Salad Recipe - Ensalada de Colores:
Prep Time
20 mins
Total Time
20 mins
Course: Salad
Cuisine: Mexican
Keyword: Ensalada de Colores Recipe, Vegetable Salad Recipe
  1. In a large bowl, add olive oil, lime juice, cumin and oregano; whisk until well blended.

  2. Add the rice, black beans, jalapeno chile pepper, corn, tomatoes, parsley, cilantro, red onion, salt, and pepper.  Mix well and adjust seasonings if needed.

  3. Place in refrigerator until ready to serve.  When ready to serve, either serve chilled or let come to room temperature (your choice).

  4. Garnish with avocado and fresh lime wedges.

  5. Serves many.

    Plated Ensalata-de-Colore

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