Celebrate fall’s arrival with fresh ingredients for quick easy salad.

Tomatoes, peppers and onions are in good supply right now. Add a few canned goods and a fantastic dressing for people-pleasing dish.

There are a lot of variations to this quick easy salad recipe; adjust the ingredients to your families taste and to the fresh veggies available.  A good option for the black-eyed peas is garbanzo beans as the peas are not as firm as I prefer for a salad.

Must include: tomatoes, black beans, frozen sweet corn, and chopped fresh cilantro. Also a must is the dressing with lime juice and red wine vinegar.

For variety: add avocado or black olives or jalapeno peppers. With this basic quick easy salad recipe, the variations are endless!

Basic recipe:

1 15oz can black beans – rinsed and drained

1 15oz can black-eyed peas – rinsed and drained

1 cup chopped fresh tomatoes – cherry tomatoes work well

1 green bell pepper – seeded and finely chopped

½ cup red onion – diced (I use 1 cup)

2 cups frozen sweet corn – thawed (add frozen if not serving immediately)

½ cup Cilantro – finely chopped

Dressing:

2/3 cup olive oil

4 tablespoons fresh lime juice

4 tablespoons red wine vinegar

1 teaspoon black pepper

2 teaspoons sugar

1 teaspoon salt

½ teaspoon garlic powder

Instructions:

1. Combine all ingredients in the basic recipe in large bowl. Hint: frozen sweet corn can be added unthawed if not served right away.

2. Combine all dressing ingredients in a separate bowl.

3. Whisk dressing and pour over other ingredients and stir well.

4. Keep refrigerated; stir well before serving. This recipe will keep fresh for several days; stir often for best enjoyment.

Not only is this a very good, nutritional salad, but it makes a great dip for tortilla chips.

Enjoy, and let me hear of your variations.

For another quick easy salad idea, click here  https://www.tasteofhome.com/recipes/that-good-salad