Black, Yellow and Red Salad | Recipe | Lime Vinaigrette

I had originally forgotten to take a picture of this salad at our Cinco de Mayo party and had to remake it.  Luckily, this is snap to put together.  It was perfect for our party, but it's also a delightful salad on a warm day.  The black beans give the salad protein and the lime vinaigrette adds a nice burst of flavor.

Black, Yellow and Red Salad with Lime Vinaigrette Recipe
Yields: 4 servings

4 c romaine hearts, chopped
1 c black beans
3/4 c corn kernels
20 cherry tomatoes, halved
1/4 c cilantro, chopped
1/4 c cheddar cheese, shredded (optional)

2 limes, juiced
6 Tbsp olive oil
1/4 tsp cayenne pepper
1/2 tsp salt

1. In a large bowl, combine romaine hearts through cheddar cheese.
2. Whisk together lime juice through salt.  Pour over salad.  Toss well to combine.


Caroline said... [Reply]

I would like to try this easy recipe. Did you use frozen corn? If so, did you first cook it or did you put it in the salad once defrosted?


Mrs. Stranded said... [Reply]

@Caroline Thanks for asking. I'll have to update my post. I cooked the frozen corn kernels according the package directions. Now that it's summer, you could also use cooked fresh corn kernels.