Mexican Salad
Ingredients:
Bagged mixed greens
Cherry tomatoes (1 pint)
1 avocado
1 can black beans
1 can white corn kernels
1 bunch fresh cilantro
Ingredients for candied pecans:
1 cup spicy candied pecans
honey
cayenne pepper
Vinaigrette:
rice wine vinegar
olive oil
honey (1Tbsp)
Dijon mustard
Directions:
Toss greens with all other salad ingredients, making sure to wash & drain the canned beans and corn well.
To make the candied pecans: preheat oven to 375F. Mix the pecans in a bowl with honey and cayenne pepper (amount to suit your like of spice). Spread in a single layer on a baking sheet and roast until fragrant, being very careful not to let the pecans burn.
To make the vinaigrette: mix the honey and mustard together, followed by the rice wine vinegar and olive oil. Mix well to emulsify. Dress salad just before serving.
~ Recipe submitted by Evelyn Behar
2 thoughts on “Mexican Salad”
Made this for Shabbat dinner and it was a HIT! No leftovers. Thanks!!
Do you know the proportions for the vinaigrette?? Thanks!