Mexican Salad with Lime Oregano Vinaigrette


Use what you have on hand. Black beans are also great! BHL

Serves: 4


? cup Flying Olive Persian Lime Extra Virgin Olive Oil

1 Tbsp Flying Olive Oregano Balsamic Vinegar

1 tsp Mexican oregano or regular oregano, dried and crumbled

? tsp garlic powder

A few grinds of black pepper

? tsp Salts-of-The-Earth Spanish Fiesta sea salt* or regular sea salt

4-6 cups assorted greens of choice (we especially like arugula as part of the mix)

? cup leftover corn off the cob, if available

? cup black olives, sliced

1 Tomato, cubed

A few crushed corn chips


Whisk or shake in a jar the Flying Olive Persian Lime EVOO and Oregano Balsamic Vinegar. Add the Mexican oregano, garlic powder, salt and pepper. Let sit for about 15 minutes, longer in the refrigerator. Taste and add more salt and pepper, if desired.

Divide greens among 4 plates. Add the corn, black olives, tomato cubes and crushed tortilla chips. Drizzle on the vinaigrette and serve.

Submitted by Barb L

*Available in the Eastgate Store