Fresh Mexican Salad

Prep Time: 30 Minutes
Cook Time: 0 Minutes

Equipment

• Chef’s knife/Peeler/Cutting Board
• Can opener
• Spatula
• Colander
• Mixing Bowl or Pan

Ingredients

• Corn, niblet
• Black Turtle Beans, Pre-cooked, Rinsed
• Tomato, Fresh, Diced
• Cucumber, Fresh, Diced
• Onions, Fresh, Red, Diced
• Cilantro, Fresh, Chopped (or Parsley)
• Olive Oil
• Salt

Method

1. Using a can opener, open the cans of corn and beans. Rinse well separately using a colander.
2. Wash all vegetables thoroughly. Small dice: tomato, cucumber and red onion. Fine chop the cilantro.
3. Combine all ingredients in a mixing bowl or pan.
4. Bulk: Portion into service dishes or leave in bulk for dining room service.  Cold Plating: Plate alone or as a side dish. Place on the cold side of the tray prior to service.
5. Serve cold.

Garnish: Cilantro or Parsley leaves

Food Accompany: Any appropriate entrée