Wednesday, June 9, 2010

Weekend Fare: Vegetarian Salad

**Off the Shelf will be appearing tomorrow instead of today and will be the June magazine edition!**

I will admit that I didn't set out to make a vegetarian dinner but somehow I managed to have some spoiled chicken. So, the dinner plan changed and we weren't too sorry to see the meat go. This recipe does not require any cooking which is awesome for a hot summer day. We enjoyed it for an evening dinner on the deck. The bright colors are a beautiful addition to any table.

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1 can black bean, drained & rinsed
1 can corn, drained
1/2 c. cilantro, chopped
10 cherry tomatoes, quartered
2 avocadoes, diced
1/4 c. red onion, chopped
2 green onions, sliced
Salt & Pepper to taste
Mixed greens

Combine all ingredients except the mixed greens and toss with the vinagrette. Serve over mixed greens.

1/4 c. canola oil
2 limes, juiced
1 clove garlic, minced
Salt & pepper to taste

Whisk ingredients together to blend.


  1. Yum! This sounds really good.

  2. [...] time.  Especially if I’m planning to eat salted caramel cupcakes later!  This recipe for Vegetarian Summer Salad looks filling and delicious. (via The Cooks Next [...]

  3. This reminds me of my calico salsa recipe here:

    Doesn't have the greens but adds cumin and oregano and we love it. I always make it X4 and others ask me to make it for gatherings.

  4. Yum!! Definite summer must-make!! Thanks!! :-D