Rainbow Mexican Pepper Salad

I get a lot of my inspiration from farmer’s markets and this Rainbow Mexican Pepper Salad recipe is no exception. I passed a stand and saw all these different color peppers and I knew I had to bring them home. I also knew that if I cooked them, the colors would be muted so I chose to keep them raw and added some flavors that would brighten it up. Sauteed corn adds some sweetness and avocado is never a bad idea so I added that to the mix as well. I also love cilantro. If you are one of those people who think it tastes like soap then leave it out. A simple dressing of lime juice, olive oil and cumin was just what the salad needed. Yum!

The ingredients

The chopped veggies in the shape of a heart

Chop the cilantro

Add all the ingredients to a bowl

Toss and serve

Rainbow Mexican Pepper Salad

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 4 colored peppers chopped into 1/2 inch cubes
• 1 avocado cubed
• 1 10 oz. bag of frozen corn
• 1/2 cup cilantro chopped
• 1/4 cup olive oil plus two tablespoons divided
• Juice of two limes
• 1/2 teaspoon salt
• 1/2 teaspoon cumin

Method

 

1. Saute corn in two tablespoons olive oil and set aside to cool
2. Add all the vegetables to a bowl
3. Mix olive oil, lime juice, salt and cumin and pour over vegetables
4. Toss and serve