My co-worker brought this good and healthy salad to work and it’s easy to make. It’s colorful and zesty. A nice change as a side dish. Kira said her kids ate it. Kira wrote out her recipe and instructions below. Thanks for sharing!
Kira Martin (Originally made by Jan Mulfinger, Kira’s Mother)
When making this salad, which is slightly spiked with jalepeno pepper, have all the ingredients prepped ahead. I tossed all the ingredients together the day before, so that the flavors have a chance to blend. This salad holds very well. This is also a healthy salad, as there is no oil and only fresh vegetables and fruits. I have added more or less depending what is in my refrigerator. Adjust to your taste buds.
This goes well with grilled chicken or shrimp. Also pairs well with crab or walleye cakes.
4 cups of fresh corn, taken on the cob and boiled approx 4 mn.- you can use canned but it is not as good.
2 cups finely chopped green cabbage
2/3 cup finely diced onion
3 green onions, chopped
1 papaya, and or 1 mango- peeled, seeded, and diced (I prefer papaya)
2T finely grated lime zest
1-1 ½ finely minced jalapeno pepper
1 red/green/yellow/ or orange pepper, finely diced (or a combination of)
1 can of black beans
Mix all of the above together.
Whisk together and pour over chopped veggies mix above before serving.
½ to ¾ cup fresh lime juice
½ to ¾ cup pineapple juice, I usually buy the small 12 0z tin can)
¼ cup apple cider vinegar
2 T sugar
*½ cup parsley- chopped and add just before serving- important ingredient!
Yield: About 10 cups