This is a variation—in form and content—on the popular Spanish cold soup. It is a terrific summer lunch salad or first course since, though it is very hearty, it is extremely refreshing. While some time is involved in chopping the vegetables, the salad comes together very easily. I often tell my students not to judge a recipe’s degree of difficulty by the number of ingredients. This dish is a perfect example. It requires no skill to make. It’s great for a crowd and stores well in the refrigerator for up to 3 days. And it’s delicious. And it’s healthy. What more could you ask for?
In a big bowl or directly in a storage container, combine the beans, onions, garlic, cucumbers, tomatoes, bell peppers, chiles, tomatillos, corn kernels, cilantro, lime juice, Tabasco, olive oil, tomato juice, and oregano. Chill at least 2 hours to allow the flavors to blend. At serving time, taste the salad and then season with salt and pepper, extra Tabasco, or lime juice—whatever you think it needs. Serve on well-chilled plates.
Garnish if you like with lime wedges and avocado slices
© 2004 John Ash. All rights reserved.