Southwest Salad
Black beans, sweet corn, tomatoes, cheese, bell peppers, and a creamy avocado-cilant dressing abound in this simple recipe for Southwest salad.
Yield: 8
Materials
Creamy Cilantro Dressing:
- 1 avocado cubed
- 2 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/4 teaspoon cumin
- 1/3 cup olive oil
- 1/4 cup lime juice
- 3 tablespoons cilantro chopped
Southwest Salad:
- 6 cups romaine lettuce chopped
- 2 vine tomatoes chopped
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 cup sweet yellow corn thawed and dried
- 1 cup canned black beans drained and rinsed
- 1 cup cheddar cheese shredded
- 1/4 cup cilantro chopped
- 1/4 cup green onions thinly sliced
- 1 cup crispy tortilla strips salad topping not chips
Instructions
Creamy Cilantro Dressing:
- In a food processor, add avocado, garlic, cumin, black pepper, salt, lime juice, and cilantro.
- Blend until smooth.
Southwest Salad:
- Add the lettuce, tomatoes, green and red bell peppers, corn, black beans, cheddar cheese, cilantro, and green onions to a large bowl.
- Add tortilla strips and a creamy cilantro dressing over top, stir gently, and serve.