Mexican Salad
Ingredients:
1/2 head of romaine lettuce
1/2 yellow bell pepper
1/2 red bell pepper
2/3 can black beans
1 avocado
1/4 bunch of cilantro
1 lime
Optional: White corn tortilla chips
Optional: two boneless skinless chicken breasts
Dressing:
ranch
salsa verde
Directions:
1. Use a lettuce knife to chop lettuce into pieces, or tear by hand. (This prevents lettuce from getting brown.) Set aside in a large salad bowl.
2. Dice bell peppers and avocado into bite-sized pieces and add to bowl.
3. Rinse and drain black beans. Add 1/2-whole can to bowl. (If I'm not doing chicken, I'll season the beans with a bit of taco seasoning before adding them in.)
4. Give the cilantro a rough chop to release flavor and remove stems. We love cilantro, so I put more than some may like.
5. Cut lime in half and squeeze over salad.
6. If adding chicken, cook in a skillet with some olive oil and season with cumin and chili powder. Cut into bite-sized pieces and add to salad.
7. Just before serving, crumble some tortilla chips over salad for added crunch.
Dressing:
In a blender, mix about equal parts ranch and salsa verde (I like the Safeway Select brand). Add more of one or the other depending on your tastes. Drizzle over salad.
This salad is way easy and can of course be altered to your tastes. However, the dressing is NECESSARY for the full effect (credit to my mother-in-law and Cafe Rio for the dressing idea).
Happy eating!!
Ingredients:
1/2 head of romaine lettuce
1/2 yellow bell pepper
1/2 red bell pepper
2/3 can black beans
1 avocado
1/4 bunch of cilantro
1 lime
Optional: White corn tortilla chips
Optional: two boneless skinless chicken breasts
Dressing:
ranch
salsa verde
Directions:
1. Use a lettuce knife to chop lettuce into pieces, or tear by hand. (This prevents lettuce from getting brown.) Set aside in a large salad bowl.
2. Dice bell peppers and avocado into bite-sized pieces and add to bowl.
3. Rinse and drain black beans. Add 1/2-whole can to bowl. (If I'm not doing chicken, I'll season the beans with a bit of taco seasoning before adding them in.)
4. Give the cilantro a rough chop to release flavor and remove stems. We love cilantro, so I put more than some may like.
5. Cut lime in half and squeeze over salad.
6. If adding chicken, cook in a skillet with some olive oil and season with cumin and chili powder. Cut into bite-sized pieces and add to salad.
7. Just before serving, crumble some tortilla chips over salad for added crunch.
Dressing:
In a blender, mix about equal parts ranch and salsa verde (I like the Safeway Select brand). Add more of one or the other depending on your tastes. Drizzle over salad.
This salad is way easy and can of course be altered to your tastes. However, the dressing is NECESSARY for the full effect (credit to my mother-in-law and Cafe Rio for the dressing idea).
Happy eating!!
