ok, i know what you’re thinking: “really, emilie, you’re posting a recipe for salad??” but this is a really good salad. i might be biased, because it contains basically all of my favorite taco toppings into a salad form with a great citrusy dressing. but i think it’s absolutely delicious.
it all started when the theme for a coworker’s going away party at work was, yep, you guessed it: salads. as a vegetarian, i always like to bring a hearty dish that, just in case everything else has meat in it, i can eat and be happy and full. so i started thinking about beans, cheese, and avocado. and the gorgeous cherry tomatoes that are in the store right now. and fresh corn. and voila, this whole idea came together, with some help from a recipe on foodnetwork.com. i hope you can enjoy this great salad on a hot summer evening wherever you live!
one year ago: caprese skewers and thin crust pizza
two years ago: avocado soup and naan from scratch
three years ago: green bean salad and blueberry scones
four years ago: white gazpacho and tomato pie
five years ago: lemon tart and honey-glazed tofu with couscous
southwest salad
yields 4 main dish servings and 8 side dish servings
adapted from food network
- 1/2c cilantro, rinsed and chopped
- 1/4c olive oil
- 2T lime juice
- 3 dashes hot sauce
- 1/2t ground cumin, optional
- salt and pepper, to taste
- 4c romaine or butter lettuce, rinsed and torn
- 2 avocados, peeled and diced
- 2c fresh or frozen corn kernels, thawed and drained if frozen and cut off the cob if fresh
- 1 bell pepper, seeded and diced
- 2 x 15oz cans black beans, rinsed and drained
- 1c chopped cherry tomatoes
- 3/4c cubed monterey jack cheese
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- whisk together the cilantro, olive oil, lime juice, hot sauce, cumin (optional, but I really liked it), and salt and pepper to taste
- place the lettuce, avocado, corn, bell peppers, black beans, cherry tomatoes, and cheese into a large bowl
- toss with the dressing and serve, perhaps along with corn bread, like we did, and enjoy!