Mexican Salad Recipe
Try this version of amazingly delicious Mexican Salad recipe. An effortlessly prepared chilled side dish; the Mexican Salad is a dish that you would surely love to talk about with us!
Ingredients
2 cups raw zucchini slices (about 1/2 lb.)
1 (10-oz.) pkg. frozen corn, cooked
1 cup roasted sweet red pepper strips (a 7-oz. jar)
3/4 cup olive oil
1/4 cup cider vinegar
2 tsp. salt
1 garlic clove crushed
1 tsp. sugar
1 tsp. curry powder
Lettuce
Directions
In a bowl, combine 2 cups raw zucchini slices, 1 (10-oz.) pkg. frozen corn, cooked, and 1 cup roasted sweet red pepper strips.
Combine 3/4 cup olive oil, 1/4 cup cider vinegar, 2 teaspoons salt, 1 garlic clove, crushed, 1 teaspoon each sugar and curry powder.
Pour over vegetables and mix.
Let stand at room temperature 1 hour to blend flavors.
Cover and chill.
Just before serving, drain well, reserving the dressing.
Serve in lettuce cups with the reserved dressing alongside.
Note:
Substitute 2 cups fresh, cooked corn for the frozen, or a 16-oz. can kernel corn, drained. (Jars of sweet red peppers are available in most markets.)
Make a variation on Mexican Salad by using the same dresssing and marinating 1 hour, at room temperature, 2 cups cooked garbanzos (chick peas) and 1 cup each diced avocado and sliced black olives.
Cover and chill.
Add 1/2 cup toasted slivered almonds.
Drain and serve as above.
Combine 3/4 cup olive oil, 1/4 cup cider vinegar, 2 teaspoons salt, 1 garlic clove, crushed, 1 teaspoon each sugar and curry powder.
Pour over vegetables and mix.
Let stand at room temperature 1 hour to blend flavors.
Cover and chill.
Just before serving, drain well, reserving the dressing.
Serve in lettuce cups with the reserved dressing alongside.
Note:
Substitute 2 cups fresh, cooked corn for the frozen, or a 16-oz. can kernel corn, drained. (Jars of sweet red peppers are available in most markets.)
Make a variation on Mexican Salad by using the same dresssing and marinating 1 hour, at room temperature, 2 cups cooked garbanzos (chick peas) and 1 cup each diced avocado and sliced black olives.
Cover and chill.
Add 1/2 cup toasted slivered almonds.
Drain and serve as above.
