SANTA FE SALAD & DIP (Key Lime Tangerine Chili Marinade & Dressing)


1/2 cup E&V Key Lime Tangerine Chili Marinade & Dressing
2 cups corn kernels, fresh or frozen and cooked
15 ounce can black beans, rinsed and drained
1 large ripe avocado, diced
1 large tomato, diced
1/2 cup red onion, diced
1/2 cup crumbled feta cheese

Preparation & Cooking Instructions:
If you are using fresh corn, grill, cut from cob and let cool. In a large bowl toss all ingredients together, chill and serve. Serves 6 to 8 as a side salad. This recipe was sent in by one of our customers, and we think it is fantastic!

Tressa's Tip: Add grilled chicken, steak or shrimp to make it a complete meal. This recipe also makes a great appetizer served with a bowl of corn chips.

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