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Salad Recipe: Garden Tex Mex Salad

Written by Karen Humphrey

garden tex mex salad

So, I have this friend who is an amazing gardener and whose yard is overflowing with the best produce you can imagine that I get to tend to over the next two weeks. Let's hope it lives, since I'm the grim reaper of gardening! The other day she sent me this picture with a great dinner salad recipe.

The measurements aren't exact so you can play with it however you wish, adding or omitting whatever you like.

Scott's Garden Tex Mex Salad

You will need a mixture of the following:

yellow pepper, cored and chopped

onion, diced finely

fresh raw peas, shelled

fresh new raw green or yellow beans, trimmed and chopped into 1 inch pieces

golden and red beets, cooked, cooled, and diced

small hot yellow pepper, diced

green onion, chopped

Toss it all in a large bowl. Set aside. In a small bowl, stir together a bit of mayo, some lime juice, and a hint of ketchup to sweeten it up a bit. Taste as you go to get the amounts right. Add it to your veggie mixture with some rinsed black beans, and toss.

Serve on a bed of mixed salad greens, then top with pan fried chorizo slices and grated cheddar cheese.

Yum! Healthy and delicious!

Karen Humphrey

Karen Humphrey

Karen (aka Scattered Mom) has been passionate about food since the 1970s, when she created tasty treats from her Easy Bake oven. Literally thrown into the kitchen at the tender age of 21 when she became foster Mom to 4 teenagers, it was pretty much a do or die situation. Her specialty? Cookies. Her real passion? Writing. Put them together with a marriage to a guy 20 years older, their own teenager, and life on the West Coast of Canada, and you have her blog, Notes from the Cookie Jar.

Website: notesfromthecookiejar.com

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