- 1 container of cherry tomatoes halved
- 2 sweet bell peppers chopped (I usually use orange for color but any will work)
- 1/2 red onion sliced very thin and then chopped
- 1 cup frozen corn thawed
- 2 avocados chopped
- juice of 3 limes
- 1/2 cups seasoned rice vinegar or white whine vinegar I prefer rice though
- 4 cloves garlic minced
- 1/2 teaspoon Kosher salt or sea salt
- 4 teaspoons sugar
- 1/4 cup oil
- heaping 1/2 cup chopped cilantro I use about 1/2 bunch.
Place prepared veggies into a salad bowl. You can either pour about 1 cup of the Cilantro Lime Vinaigrette over the salad stirring to coat well, or serve it on the side letting guests use as it as desired. Sprinkle with pepper. If you aren't eating it right away, keep the salad chilled and add the avocados and dressing just before serving. I have eaten left overs the next day after storing the prepared salad in the fridge and its still go, the avocado kind of melts into the dressing, but it doesn't turn icky black.
You can make this one of two ways, combine everything except cilantro in blender, and give a whirl. Add cilantro and blend until the cilantro is the way you like it, into bigger or smaller pieces. If you make it in the blender, you don't have to worry about mincing the garlic too much.
Or you can mix everything together in a bowl and just stir really well before you pour it. Obviously you would want to mince/chop things a bit more. I've done it both ways and I suppose it comes down to whether you want to chop and mince, or clean your blender. For this salad, I like to leave the cilantro in bigger pieces.
This dressing is very tangy, I like it this way and most everyone I have served it to has as well. I know it breaks the usual vinaigrette oil to vinegar rule of 3:1, but I find once added to the salad the flavor of the dressing lightens up quite a bit. If you find yourself questioning the vinegar you could start by adding only 1/4 of a cup and then adding the extra as desired or by adding 1/3 cup vinegar with 1/4 cup water.