Fiesta Salad

Updated: Aug 19, 2019


I love this salad. The mix of lettuce, fresh corn, black beans, tomatoes, red bell pepper, cucumber, radishes, and red onions are, well a fiesta in a bowl. Drizzled with a simple homemade honey-lime dressing brings all of the flavors together. Fiesta Salad is the ideal choice for Meatless Mondays and the perfect side any other day of the week. Give it a try, and I know it will become a new favorite.


Ingredients for Fiesta Salad:


Salad:

1 4.5 ounces package Brooklyn Lettuce

4 ears fresh corn

1 English cucumber, quartered and diced

1 red bell pepper, seeded and diced

8 ounces grape tomatoes, halved

1 medium-sized red onion, diced

3 radishes, thinly sliced

1 can black beans, rinsed and drained


Dressing:

6 tablespoons olive oil

3 tablespoons red wine vinegar

3 tablespoons fresh lime juice

2 teaspoons honey

2 teaspoons Dijon mustard

1/4 teaspoon salt

1/8 teaspoon black pepper


Time-Saving Tip: The salad and dressing can be prepared earlier in the day and stored separately. Combine the two before serving.


Let's see what we need.


We're ready to make the salad.


Combine all of the dressing ingredients together in a small jar. and season with salt and pepper; shake to combine well. If you don't have a jar just use a small bowl and a whisk or a fork. Set aside.


Husk the corn. Place the ears of corn on a dish lined with wet paper towels. Cover with a double layer of wet paper towels. Transfer the plate to the microwave and cook on high for 4 minutes once the corn has cooled cut the kernels off the cob.


Once all of the ingredients have been prepped assemble the salad. I like to start with the lettuce and toss in the corn and beans. Then add the rest of the ingredients, season with salt and pepper, add as much dressing as needed, and toss.


It's ready! Fiesta Salad is awesome on its own and just as great with a side of grilled chicken or fish or even tacos. This is a winner.


Enjoy!


Fiesta Salad:

salad

  • Salad:

  • 1 4.5 ounces package Brooklyn Lettuce

  • 4 ears fresh corn

  • 1 English cucumber, quartered and diced

  • 1 red bell pepper, seeded and diced

  • 8 ounces grape tomatoes, halved

  • 1 medium-sized red onion, diced

  • 3 radishes, thinly sliced

  • 1 can black beans, rinsed and drained


  • Dressing:

  • 6 tablespoons olive oil

  • 3 tablespoons red wine vinegar

  • 3 tablespoons fresh lime juice

  • 2 teaspoons honey

  • 2 teaspoons Dijon mustard

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

  • Combine all of the dressing ingredients together in a small jar. and season with salt and pepper; shake to combine well. If you don't have a jar just use a small bowl and a whisk or a fork. Set aside.

  • Husk the corn. Place the ears of corn on a dish lined with wet paper towels. Cover with a double layer of wet paper towels. Transfer the plate to the microwave and cook on high for 4 minutes once the corn has cooled cut the kernels off the cob.

  • Once all of the ingredients have been prepped assemble the salad. I like to start with the lettuce and toss in the corn and beans. Then add the rest of the ingredients, season with salt and pepper, add as much dressing as needed, and toss.

  • Time-Saving Tip: The salad and dressing can be prepared earlier in the day and stored separately. Combine the two before serving.

2018 Cranberry Walk