This crunchy salad is pretty with its fresh, healthy, colorful medley of chopped vegetables. But the best part is that it tastes as good as it looks! The secret to making a great salad is to chop all the vegetables by hand, avoiding an electric chopper because it will extract too much water from the vegetables. The salad is finished with Italian dressing, more or less than the recipe lists to suit your taste.
Drain and Rinse the Black Beans
This recipe starts with canned black beans, drained and rinsed to wash away some sodium from the canning process. After rinsing the beans, let them drain for a few minutes while you work on the rest of the ingredients.
Add Lots of Vegetables
This salad uses lots of vegetables. If there is one you don’t like, leave it out or replace it with something you do like. Also, if you want to add another vegetable not listed in the recipe, go ahead and add it.
I use small bell peppers because you can buy bags with red, orange, and yellow peppers. I like all three colors in this salad to make it more colorful.
When I make a salad, I prefer to use small tomatoes like grapes or cherries because they are easier to work with than big tomatoes. There is no need to core them or remove the seeds as you do with larger tomatoes.
Use Fresh or Frozen Corn
This salad is tasty with both fresh and frozen corn. You will need to cook it in a teaspoon of olive oil and then let it cool while preparing the other vegetables. If you only have canned corn on hand, go ahead and use it. Drain it and put it in the salad without heating it.
This salad is delicious with cilantro. However, I know that not everyone loves cilantro, and some associate the taste with soap. You can substitute another fresh herb such as chopped basil or oregano. Or leave off the herbs altogether.
Add 1/4 cup of your favorite Italian dressing to this salad and toss it so the dressing coats it. Or serve it on the side and let others add it to their salad. By the way, Ranch dressing also tastes great with this salad. Enjoy!