Southwest Salad with Spicy Dressing

Southwest Salad with Spicy Dressing

Miz Helen's Kitchen


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


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


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.