Cowboy Salad, Paul Newman's Favorite |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Cindy Kavor shared this award-winning recipe with the 100 Pennies Scholarship drive. This is a great make-ahead salad that delivers the goods. Ingredients:
1 cup of paul's olive oil and vinegar dressing |
1/4 cup red wine vinegar |
3 tablespoons chipotle chiles, in adolbo sauce chopped |
1 large lime, juice of (about 2 tablespoons) |
1 tablespoon cumin |
2 teaspoons salt |
3 (15 1/2-19 ounce) cans black beans, rinsed and drained |
4 (15 1/2-16 ounce) cans whole kernel corn |
3 cups cooked white rice |
1/4 cup finely chopped red onion |
1/2 cup finely chopped green onion (including the tops) |
1/2 cup chopped cilantro |
2 cups coarsely chopped tomatoes |
lime wedge, and |
fresh cilantro stem, for garnish |
Directions:
1. TO make the dressing, mix all the ingredients in a bowl.
2. TO make the salad, mix all the ingredients in a bowl.
3. ADD the dressing to the salad and leave in the refrigerator for one hour or one day.
4. BEFORE serving the salad, add the chopped tomatoes and garnish with lime wedges and cilantro.
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