Hmm, it's already been two weeks since I posted the first Salad of the Week post? So much for this so-called "regular" feature. There was salad last week, rest assured, but it was pretty much just a giant bowl of lettuce with a bunch of chopped veggies tossed in. Tasty, but not especially noteworthy.
Here's what's in the fridge this week. And look, I even have a photo this time. I've been making this one for years, and somewhere along the line it got named Stacy's Super Santa Fe Salad.
- 1 large tomato, chopped
- 1 can of black beans, drained and rinsed
- 1-2 cups of corn kernels (about one ear's worth of fresh corn)
- 4 green onions, chopped
- 1/4 cup light oil (such as canola)
- 1/4 cup red wine vinegar
- 1-2 T. minced jalapeno pepper (depending how much heat you like)
- 1 T. sugar
Pour the dressing on the salad and toss it all together to coat everything. Let it chill for a few hours before serving.