Mexican Confetti Salad with Honey Lime Vinaigrette

Not sure where to begin with this one.

See, I have this habit of taking random ingredients out of the fridge when it’s time to start dinner, a cookout, or even a typical meal, and start chopping them up, throwing things together, and it usually ends up being:

1) Salad.

2) Salsa or Pico.

3) Some type of topping for whatever meat I’m making/grilling.

Many of them have come out fantastic, and unfortunately a lot of them become nothing but mushy shit that nobody wants to put on their plate but they’re too gracious to say so, unless it’s one of my fantastic kids.

They will just literally throw it out there.

Brantley – “Mom, I don’t want that exotic salad looking crap. Where’s the chicken?”

Katelyn – “Where’s the bread with no meat that you melted cheese on?”

Thanks kids, for giving me that warm and fuzzy feeling after slaving in the kitchen doing my favorite thing in the whole wide world.

OH, and my husband. God love him. He does his best to try things when I ask him and will step outside of his comfort zone; he really wants to please me. But, sometimes he’s stuck in “ketchup” land and it’s kinda hard to pull him into my world of “Everything is so Delicious except for maybe this and that“.

{P.S.  This and that = Carrots and Bourbon. FYI.)

He hasn’t gotten there yet, and not sure if he will ever be there – BUT – I will say the man does love food and he did turn me into a sushi lover when we met, as well as brussel sprouts, which I had never tasted before meeting him. Gotta give credit where credit is due.

I’m gonna stop rambling and move onto the recipe for my “exotic looking crap”, which I happened to absolutely love.  And it turned out “blogworthy”, which always makes me happy. It’s the perfect side to chicken, burgers, ribs, whatever.

Or just eat it out of the bowl.

Wrap it into tortillas if you want.

Mexican Confetti Salad

1 can white corn, drained

1 15 oz can petite diced tomatoes, drained and rinsed

1 15 oz can black beans, drained and rinsed

1/2 yellow onion, diced

1 jalapeno pepper, washed and diced

1 cucumber, washed and diced

1 stalk celery, washed and diced

Honey Lime Vinaigrette

2 tbsp honey

1/4 cup olive oil

1/3 cup lime juice

1/2 tsp garlic powder

1 tbsp dried cilantro (or 2 tbsp fresh)

Combine corn through celery in a large mixing bowl. Next, whisk together the vinaigrette ingredients and pour over salad. Cover and refrigerate until ready to eat.

I just had an idea – pile it on nachos with Cojita cheese and bake in the oven.

I’m about to make another batch.

xoxo

~Dixie Chik~

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5 Comments:

  1. This is such a great one!!!! It looks so delicious and exotic. 🙂 Quite healthy and refreshing.

    BTW do join me. I am back with the dinner extravaganza 🙂
    http://www.thelady8home.com/2012/09/20/weekend-gala-dinner-extravaganza-party-3/

    Please post your amazing recipes and help make it a super success. Don’t forget to check out the Menu for this week. It’s fabulous!!!
    Minnie(@thelady8home) recently posted..Butternut Squash Sabzi – power food blogging

  2. what’s the red ingredient in the photos? tomato or red bell pepper? looks yummy!

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