Veggie Salad

This is one of my favorite summer salads. So much can be done with it, the possibilities are endless.

This one is made with corn, red kidney beans, olives, carrots, and green beans. It's dressed with a simple vinaigrette then topped with some chopped Italian parsley and fresh thyme.

Sometimes I add celery or water chestnuts for crunch, sometimes tuna is added and that makes it a good meal for lunch. The spice combinations are endless and any of your favorite beans can be used. Pick your favorite cuisine and throw in a few of those spices. For a Mexican flavor I add cumin, oregano and some diced green chiles. Make a vinaigrette using some of the adobo sauce from canned chipotle chiles. 

Asian flavors are great on this too. I could go on and on about the possibilities. Oooo, how about chunks of cheddar cheese and...O.K. I'll quit.

Comments

[shawn]

I'll stop by for a plate, (If you don't mind me picking out the corn)

[koko]

Not only would I pick out the corn for you, I'd hand feed you if you and your wife ever made it out this way.