Margarita Salad
I recieved this recipe from my sisters friend after she brought it to a gathering and it was a hit. Does have some heat to it so you may have to adjust to your liking.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- dressing:
- 1/2 cup cilantro chopped
- 2 tsp. salt
- tomatoes chopped
- 2 tbsp. cumin
- 1 1/2 cups cooked rice (i use jasmine rice)
- 1/2 cup green onions chopped
- 1/2 cup red onions chopped
- juice of 3-4 limes
- 2 large cans black beans rinsed and drained
- 2 small cans corn drained
- 1/2 bottle (8 oz.) paul newman's olive oil & vinegar dressing
- 1/4 cup red wine vinegar
- 1 small can chipotles, canned in adobo sauce pureed
- Carbohydrate 427.77402191273 g
- Cholesterol 0 mg
- Fat 1.93966500009582 g
- Fiber 9.06485026952061 g
- Protein 14.0524787509508 g
- Saturated Fat 0.352339250003381 g
- Serving Size 1 1 Serving (1368g)
- Sodium 93.0719578308053 mg
- Sugar 418.70917164321 g
- Trans Fat 0.529307625081767 g
- Calories 1748 calories
Mix everything together for the salad; set aside. Mix everything together for the dressing and mix in the salad. Put in container and refrigerate ovenight. Add tomatoes before serving.
