Sunday, July 25, 2010

Yard Salad

This recipe came from a friend. It looks delicious. I am going to try it with grilled chicken. It looks like a great summer treat!

Yard Salad from Netta Schultheis

1/2 English cucumber
1 cup of grape or cherry tomatoes
1 red or yellow bell pepper (I actually used 1/2 red and 1/2 yellow for more COLOR!)
1/2 red onion, peeled
6 ribs of celery (especially the leafy tops)
1 1/2 cups frozen white corn kernels, defrosted and drained
1 1/2 cups black beans, rinsed and drained
1 tbsp. Red Wine Vinegar
1 small lemon, juiced
1 tsp. Hot Sauce (I used Tapatio) If you want more spice, you can always add it to your dressing after you taste it.
1/2 cup V-8 juice
1 sprinkle garlic salt
1/4 tsp. paprika
1/4 cup Olive oil
1 avocado sliced

1. Cut the cucumber, tomatoes, pepper, red onion and celery into bite sized chunks and toss into a big mixing bowl. Add your drained corn and black beans to the bowl.
2. In a small bowl, combine vinegar, hot sauce, V-8, garlic salt and paprika. Whisk around and slowly add the olive oil.
3. Pour the dressing over your salad and toss.
4. Serve with a few slices of avocado on top (You don’t want to toss your avo with the salad b/c then it will get all mooshy and you know how I feel about mooshy!)

1 comment:

  1. I tried this. I made it in the morning and then served it in the evening. It was good, but I thought it needed a little more somthing. Not sure what. Maybe more sweet and sour, like a three bean salad dressing. What do you think.
    Jane Stauffer