I was in charge of bringing a side to our most recent supper club gathering, the main course for which was sliders! For some reason I had a hard time thinking of a good side for sliders that was semi healthy, but after a little looking around online, I combined the ideas of several recipes I saw and made what I’m referring to as a Salsa Salad with a spicy Lime Ranch Vinaigrette! I thought it turned out great! And it made plenty! I’d say 12 or so servings!
It was super fresh and light and full of flavor! Here’s how to make it!
What you’ll need…
s a l a d p a r t
2 15-oz cans of black beans, drained and washed
2 15-oz cans of yellow corn, drained
2 pints of cherry or grape tomatoes (I did one pint red, one pint yellow!), halved
1 red bell pepper, chopped
1 english cucumber, quartered then sliced
2 avocados, sliced
d r e s s i n g
(I called this a vinaigrette, but technically it’s not because it doesn’t have vinegar in it! But it’s not creamy, so I felt using that word was necessary to offset the normal picture that that word “ranch” conjures up! Ok, over explanation over!) 😉
1/3 cup olive oil
5 dashes of Tobasco sauce (give or take a few depending on how spicy you like things!)
juice from 2 limes
1 Tbl. Ranch seasoning
1 tsp. kosher salt
1/2 tsp. black pepper
Combine all of the veggies in a large bowl. In a separate, smaller bowl, combine dressing ingredients and whisk thoroughly. Pour evenly over the veggies and toss, then chill until ready to serve.
Just look at that beautiful sea of color!! #heartsforeyes
I actually thought the leftovers of this were better on day 2, so I do recommend making it the day before and letting it sit in the fridge overnight. The flavors were much more lively on day 2!
This is great for larger gatherings, or cut in half for when you just need a healthy side to put on the table! It helped offset the guilt I would’ve otherwise had for eating, ohhh, 5 sliders… Yikes!
I hope all of you are having a GREAT week so far! Thanks a million for stopping by! It truly means the world! XOXO!
