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Earnie’s Refreshing Summer “Salada”
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Description
My wonderful friend from Little Rock, Earnie, gave me this recipe. Using fresh, crisp vegetables makes this a very refreshing cold salada.
Ingredients
- 1 whole Large Zucchini, Diced 1/4"
- 2 whole Large Tomatoes, Diced, Seeds Left In
- 2 whole Medium Sweet Or Red Onions, Diced
- 2 whole Large Bell Pepper, Diced, Seeds Removed
- 1 can (15 Oz. Size) Trappey's Pinto Beans With Jalapeno Peppers, Rinsed, Drained
- ¼ teaspoons Red Pepper Flakes
- ½ cups V8 Juice
- ½ cups Kraft House Italian Dressing With Olive Oil
- 2 Tablespoons Garlic Powder
- 2 Tablespoons Coarse Ground Black Pepper
Preparation
In a large bowl, combine and mix all ingredients thoroughly. Cover and refrigerate the salad for at least 4 hours to blend (longer is better). Serve with crackers or rye crisps.
If desired, add salt to taste. I think that next time I make this I will add some more pinto beans (plain). I also added extra red pepper flakes for more bite.
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