31 August, 2012

Stoplight Salad | Simply in Season

The name refers to the colors in this tasty salad. Try it alongside grilled meats or as a light main dish. Use a trifle dish or large glass bowl with straight sides to see all the colorful layers of these salads. 

Stoplight Salad ingredients (9)
Makes 6 to 8 cups
2 cups tomatoes, chopped and drained
2 cups corn, fresh if available, roasted if desired
1 medium green pepper, diced
1 medium red sweet pepper, diced
1/4 cup fresh cilantro, parsley or basil, chopped
2 cups cooked black beans (optional)

3 Tbsp olive oil
3 Tbsp balsamic vinegar or lime juice
1 clove garlic, minced

Stoplight Salad Directions
Assemble salad  
Layer all ingredients in a glass bowl.

Prepare dressing
Whisk all ingredients together in a separate bowl. Pour over salad. Salt and pepper to taste. Toss gently and serve.

Stoplight Salad Notes
  • Southwest — Omit the tomatoes. To the dressing, add 1.5 Tbsp chopped fresh oregano, 1.5 tsp ground cumin, 0.75 tsp chili powder and 0.25 tsp cayenne pepper.

  • Quinoa —  Add 2 cups cooked quinoa. Serve with warm flour tortillas.

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Page Last Modified 22 July 2016

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