Keeping cooking fun - Southwest Summer Salad

Not quite sure how it happened, but I've almost gone two full years without my favorite summer salad.

I got the recipe from my sis-in-law, Bees. It was the first time I'd ever tasted fresh cilantro and I was nearly knocked sideways by the delicious herb.

So. Good. Crazy. Good.

The recipe is super simple, though to be fair to her, I never follow the recipe exactly -- I tend to wing it a bit -- which is precisely why I love it so much. You simply cannot screw it up.

Southwest Summer Salad

• 3 bell peppers (use any colorful combination)
• 3 scallions
• 1 can black beans (rinsed and drained)
• 1 small can of corn (rinsed and drained)
• Several springs of fresh cilantro (rough chopped)
• 1/2 envelope taco seasoning
• 3 tablespoons corn oil
• juice from 1/2 lime

Directions:

Procure your ingredients:

Dice the peppers, rinse and drain the corn and beans, rough chop the cilantro. Slice the scallions. Dump it all into a bowl.


Add the corn oil, taco seasoning and lime juice. Mix well. Lick the spoon.


Chill (if you can wait that long) and serve.

It goes great with grilled chicken as a main dish or serve as a side salad.

Thanks, Bees, for sharing this with me. I'm eternally grateful. Really.