South West Salad Recipe

no more then an ounce of bean per different beans in a salad, unless it's a three or more "bean salad" then it doesn't matter, you make them in equal quantities and then add vinegar (your choice of flavor), oil, salt and pepper, plus whatever herbs your going to use.

 

I make this one as an appetizer, served in won ton cups. But there's no reason you can't use it as a regular salad, or even as a main dish salad, perhaps served in a taco bowl.

Won Ton Cups with Southwestern Salad

Won ton wrappers (preferably round)

2 cups frozen corn, thawed

4 cups black beans, cooked and cooled

2 cups thick salsa

6 scallions, sliced thin

1 red bell pepper, roasted and diced

Sour cream

Avocado slices

Cilantro sprigs

Preheat oven to 350F. Press a won ton wrapper into each compartment of a muffin tin, fluting edges as necessary. Bake 5-6 minutes until lightly browned and crisp. Remove from oven. Cool completely.

In a bowl stir together the corn, beans, bell pepper, salsa and scallions.

To assemble: Heap salad in won ton cups. Garnish with a dollop of sour cream in which a small sprig of cilantro stands upright. Arrange avocado slices around cups.