Southwest Salad with Spicy Dressing
Miz Helen's Kitchen
Ingredients
2 cups tiny tomatoes, cut in half
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small red onion, chopped
1 jalapeno pepper, chopped
2 very small cucumbers, sliced
1 cup roasted corn
1 cup pinto beans,drained
1 cup black beans, drained
Dressing
3 cloves garlic,minced
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 cup cilantro, chopped fine
zest of 1 lime
1/2 cup vegetable oil
1/4 cup lime juice
1/4 cup white wine vinegar
6 tablespoons sugar
Directions
Mix all the vegetables in a large mixing bowl.
Mix all the dressing ingredients into a shaker jar. Put the lid on the jar and shake until completely mixed and milky looking.
Pour the dressing over the salad and mix well.
Refrigerate for at least 2 hours before serving. Mix well before serving.
Enjoy!