Ingredients
- 1 1/2 cups fresh or frozen lima beans
- 1 1/2 cups corn kernels
- 1 cup of diced carrots
- 1/2 cup black or green olives (sliced crosswise)
- 1 tomato (seeded and diced)
- 1/2 cup chopped red onion
- 1 1/2 cups diced queso fresco cheese (farmer's cheese or mozzarella mixed with a small amount of feta cheese works well as a substitute)
- 2 to 3 tablespoons finely diced red chile pepper (to taste)
- 2 tablespoons chopped parsley or cilantro
- Vinaigrette dressing (6 tablespoons olive oil, 3 tablespoons red wine vinegar, and salt and pepper to taste)
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