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Recipe courtesy of Marcela Valladolid

Mexican Summer Salad

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  • Level: Easy
  • Total: 13 min
  • Prep: 10 min
  • Cook: 3 min
  • Yield: 4 to 6 servings
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Ingredients

Dressing:

Salad:

Directions

  1. In a small, dry skillet, toast the cumin seeds, coriander seeds, chile, and pine nuts over medium-high heat, stirring constantly, until fragrant, about 3 minutes. Transfer the dressing to a serving bowl and whisk in the olive oil. Season with salt and pepper, to taste.
  2. Add the olives, tomatoes, cilantro and cheese. Toss gently to combine and serve.
  3. *Cooks Note: The dried chile can also be cut into small rings using scissors.

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