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Saturday, January 15, 2011

Zuchinni Salad with a Southwest Flair

                                                        Southwest Zucchini Salad

Dice and chop all the veggies and add to a large mixing bowl. Stir to thoroughly mix, cover and refridgerate. Letting it sit for at least an hour allows all the flavors to combine - especially the onions and bell peppers. 

3 medium/large zucchini, diced
1 cup chopped red or white onion
1 cup chopped green bell pepper
1 can black beans, drained and rinsed
1 cup tomatoes, diced
1/2 cup sunflower seeds
1 cup whole kernel yellow corn

The dressing is very basic, add a little at a time to the salad until you find the taste you like best.
3 tablespoons white or cider vinegar
2 tablespoons olive oil
2-3 tablespoons sugar
salt and pepper to taste

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