Salad with Black beans & Corn and Citrus Blasamic Vinaigrette

Recipe by Cook's Hideout

Blogging Marathon# 38: Week 1/ Day 2 Theme: Soup or Salad with Sides Dish: Salad with Black beans & Corn with Cheese Quesadilla For Day 2 of BM# 38, I have a simple salad served with cheese quesadilla. This salad is inspired from a dish that is on Chili's menu -- Quesadilla explosion Salad. We were at Chili's couple of weeks ago and saw it on the menu, though I didn't order it. Not sure if I already told you, I don't order salads when we go out. I feel like I have to eat actual food and not salads...

Ingredients

• 1 cup black beans ((if using canned, make sure to rinse and drain them))
• 1 cup corn ((fresh or frozen))
• 2 tomato (- medium, deseeded and diced)
• cheese (- as needed (optional))
• 1 shallot (- small, finely chopped)
• Ritz Cracker
• 2 tbsps white wine vinegar
• 2 tbsp lemon juice
• 1 tbsp orange juice
• Ritz Cracker
• to taste Salt Pepper (&)

Method

1. Make the Citrus-Balsamic Vinaigrette: Combine all the ingredients in a small jar and shake it very well to combine all the ingredients. Store it in the fridge for up to 1 week.
2. If using vegan chick'n, then cook according to package directions and keep ready.
3. For the Salad: Layer all the ingredients for the salad in a bowl, add the vinaigrette and serve immediately.

View the recipe instructions at Cook's Hideout