A scoopable salad you can eat with tortilla chips? Count me in! This crowd pleasing salad never dissapoints. It's perfect for a party, summer BBQ or even to meal prep. Enjoy oln its own or scoop each delectable bite with your favorite tortilla chip. If you prepare it in advance, make sure all ingredients are as dry as possible and dry them with a clean towel to remove moisture. However you choose to enjoy it, just know this will be your new favorite refreshing salad recipe.
Recipe
Ingredients (serves 4)
1 Large red bell pepper (or two small)
1 Large yellow bell pepper (or two small)
1 Large green bell pepper (or two small)
1 Jalapeño
1/2 Red onion
1 (15 oz.) Can of corn kernels
1 (15 oz.) Can of black eyed peas
1 (15 oz.) Can black beans
1 Cup crumbled feta cheese
1/4 Cup cilantro, finely minced
1 Lime, juiced
2 Tbsp olive oil
Directions
Finely chop all of the peppers and onion (removing all seeds). The peppers and onion should be chopped into about pea sized pieces. Pat the peppers dry with a clean towel and add to a large bowl.
Strain the beans and corn and use a clean towel to pat dry as best as possible. Drying out the ingredients in advance helps the salad to last longer in the fridge. Add to the bowl.
Add the finely minced cilantro, lime juice and olive oil to the bowl and toss to combine.
Optional to add the feta cheese at this stage, or if you are planning on storing it for over 24 hours then I suggest keeping the feta on the side and adding it in before serving to preserve freshness.
Serve with tortilla chips of choice and enjoy.
Storage: store in an airtight container for up to 5-7 days.
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