Make this salad ahead of time to allow the flavors to become bolder. This is delicious in a bowl as a refreshing summer meal. Or serve this on top of a plate of assorted greens or bowl of cooked grains, rolled up in a tortilla, or as a topping for baked potatoes.
You may either buy jarred roasted red bell peppers (just be sure they are not packed in oil) or roast your own. Blending the salsa makes for a smoother Mexican-style dressing for this salad. If you like your dressing a bit chunkier, just add it to the vegetables without blending. The jalapeño does give this salad some heat, so feel free to omit it, if desired. For those of you who don’t like cilantro, just leave it out or substitute parsley instead. This salad will keep in the refrigerator for several days.
Recipe information
Total Time
20 minutes, plus chilling time
Yield
6–8 servings
Ingredients
Preparation
Place all the ingredients except the salsa in a large bowl and mix well. Process the salsa in a blender jar until fairly smooth and pour over the vegetable mixture. Toss to mix. Cover and refrigerate for 2 to 4 hours to allow the flavors to blend.
