Summer Luncheon: Salads and Side Dishes: Four Season Salad
Recipe created for you by Wild Thymes Farm

Summer Luncheon Index

Four Season Salad

Serves 8-10

2 cans black beans, drained and rinsed

1 cup long grain rice, steamed

2 cloves garlic, minced

2 cups corn

2 sweet red peppers, diced

2 large tomatoes diced

2 shallots minced (or 1/2 cup scallion finely chopped)

1 cup chopped cilantro

2 Serrano chili peppers (optional)

1/2 - 2/3cup Wild Thymes Tahitian Lime Ginger Vinaigrette or Key Lime Salad Refresher

Salt & pepper to taste

Combine garlic, shallots, chili peppers and vinaigrette. Add pepper, tomato, corn, black beans, rice and cilantro and toss. Salt & pepper to taste.