Picnic Salad
4 servings
60 minutes
A picnic salad is the essence of freshness and vibrant flavors, embodying the soul of American cuisine. Its roots trace back to the tradition of simple yet hearty dishes for summer gatherings outdoors. This salad harmoniously combines the spiciness of garlic, herbal notes of oregano and basil, the gentle sweetness of corn, and the rich texture of beans. The sweet-and-sour dressing made from rice vinegar and vegetable oil highlights the natural flavors of the ingredients. This salad is perfect as a standalone dish or as a side to meat, especially during picnics and barbecues. Its chilled consistency refreshes on a hot day, while its bright colors and rich taste make it a centerpiece for any festive table.
1
Mix vinegar, oil, sugar, garlic, oregano, and basil in a large bowl.
- Rice vinegar: 0.3 glass
- Vegetable oil: 0.3 glass
- Sugar: 1 tablespoon
- Garlic: 2 cloves
- Dried oregano: 0.5 teaspoon
- Dried basil: 0.5 teaspoon
2
Add black beans, pinto beans, corn, bell pepper, onion, chili, and cilantro.
- Black beans: 450 g
- Canned pinto beans: 450 g
- Fresh corn: 1.5 glass
- Red sweet pepper: 1 piece
- Red onion: 0.5 head
- Green chili pepper: 60 g
- Chopped cilantro (coriander leaf): 0.3 glass
3
Season with salt and pepper to taste.
4
Chill in the refrigerator for 1 hour before serving.
