I seem to have a dilemna when it comes to serving a Mexican main course for dinner - what to serve as a side. I get tired of the usual rice, beans, and salsa. Variety is nice! So I've always wanted to have a good salad standby that would work nicely with that great Mexican dish. I've tried a lot of different recipes and I hadn't found one that I really liked until today. I admit I was skeptical when I read the ingredient list but I decided to give this recipe from Kraft foods a try. Boy am I glad I did - this salad was excellent!
½ t ground cumin
1 can (15-oz.) black beans, rinsed and drained
2 avocados, chopped
2 c halved cherry tomatoes
1 yellow pepper, chopped
½ c chopped white onion
½ c Mexican style finely shredded cheese
Mix dressing and cumin together. Combine remaining ingredients in a large bowl. Add dressing mixture; mix lightly. Serve immediately.
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