butchs tex mex salad
RECIPES

Butch’s Wild West Tex-Mex Salad

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Butch Cassidy’s got nothing on this tex-mex salad, full of fast-draw flavor and ready for a wild ride.

Works great on its own as a salad, or try it with chips for a tasty twist on your traditional dip—they’ll never guess the secret ingredient is our Classic Oil & Vinegar Dressing.

Serves: 4

Prep Time 30 min

Cook Time 0 min

Print Recipe

Ingredients

Salad

  • 3 cans black beans, rinsed and drained
  • 4 cans whole kernel corn, drained
  • 3 cups cooked white rice
  • ¾ cup finely chopped red onion
  • ½ cup finely chopped green onions, including the tops
  • 2 cups coarsely chopped tomatoes
  • Lime wedges and cilantro sprigs for garnish

Directions

1

Mix together dressing ingredients and set aside. In a large bowl, mix together all salad ingredients, except tomatoes. Add dressing mixture to salad; toss.

2

Allow salad to marinate in refrigerator for at least one hour.

3

Before serving, add chopped tomatoes. Garnish with cilantro and lime wedges.

4

* found in the Spanish food section of most grocery stores or in specialty food stores

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