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SOUPER SALAD by www.country-cooking.com
46 ounces Tomato juice -- canned
1 small Red onion -- finely chopped
10 milliliters Garlic -- minced
1/4 cup -- water
1/2 cup Corn kernels -- fresh or frozen
15 ounces Black beans -- rinsed & drained
Cucumber -- seeded and finely
Red bell pepper -- seeded &
chopped
Green bell pepper -- seeded &
chopped
Zucchini -- finely chopped
Celery stalk -- finely chopped
Scallions -- finely chopped
4 ounces Diced green chilies -- canned
1 cup Jicama -- finely chopped
1/4 cup Fresh cilantro -- or parsley
2 tablespoons Red wine vinegar
2 tablespoons Lime juice
x Hot pepper sauce; to taste 1 ts Prepared horseradish; x Pepper; black to taste 16 x Melba rounds; for garnish
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