Resident Feature

15 Minute Fiesta Salad

In a hurry and need a great bold salad….and fast? Then you found the right recipe. This dish is often called Cowboy Caviar and has been around forever, but I’ve created a ‘quick short cut’ version, and it’s truly one of the best side dishes to go with any Mexican fiesta. It’s perfect with tacos, enchiladas, in a burrito, and kids really love it. Plus it’s perfect if you’re sick of rice and beans and want something cold for the hot days coming up. I served this at the rehearsal dinner before my wedding and it was a huge hit. This salad is good to go in 15 minutes, however, it’s better if you let it sit in the fridge for an hour or so to marinate. You can even make it a day ahead of time, but be sure to hold the avocado until right before serving. 





15 Minute Fiesta Salad 

Serves 4-6 

Time: 15 minutes, plus chill time 

You will need 

For the salad: 

  • 1 Can black beans 
  • 1 Can sweet corn 
  • 4 Green onions 
  • 1/2 Medium red onion 
  • 2 Ripe Roma tomatoes or 1 C. cherry tomatoes 
  • 1 Large ripe avocado 

For the dressing: 

  • Juice of 1 lime 
  • 1/2 C. cilantro (optional) 
  • 1-2 Cloves garlic, minced 
  • 1 TBS. Honey 
  • 2 Tsp. white wine vinegar 
  • 1/4 C. Olive oil 
  • Salt and pepper 

Putting it together 

Pour the black beans and corn into a colander and rinse with cold water, then leave in the sink to drain. Chop the green onions, tomatoes, red onion, and avocado then add to a medium size bowl and set aside. In a small bowl, whisk all the dressing ingredients together. (I use my mini blender to save time) Mix the chopped veggies, drained beans, and dressing together until well coated. Cover and chill for an hour if possible. 


By Stephanie Seaberg, Resident since 2010

Stephanie Seaberg has lived in the East Bay for the last 30 years, and is a SRVHS Alumni. Steph is a play-writer and director for Theater Performance Workshop, KAOS Camp, and Golden Oak Montessori. Steph lives for cooking, theater, photography, travel, and singing.