Deseret News | Across the Border Vegetable Salad

Across the Border Vegetable Salad

Salads > Vegetables >

Author:

E-MAIL | PRINT | FONT + -

Ingredients

2 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon cilantro leaves
1/2 teaspoon ground cumin
1/8 teaspoon garlic powder with parsley
1/8 teaspoon ground red pepper
1/4 teaspoon salt
2 green onions, chopped in 1/2-inch pieces
1 zucchini, cut into 1/2-inch cubes
1 (15-ounce) can black beans, rinsed and drained
1 (8-ounce) can whole kernel corn, drained
1/2 red bell pepper, cut into 1/2-inch cubes
1/4 cup chopped red onion

Directions

In a bowl, combine first seven ingredients. Add vegetables and toss with dressing to coat. Cover and chill 30 minutes or refrigerate overnight. Toss before serving. Serves 4.