Wednesday, April 4, 2007

Southwestern Avocado and Black Bean Salad

Delicious! I found this recipe on the food network. I think it was Jamie and Paula Deen that did it. Love. Love. Love.

1/2 cup freshly chopped cilantro leaves
1/4 cup extra virgin olive oil
2 Tbsp freshly squeezed lime juice
2-3 dashes hot sauce (Tabasco)
4 cups chopped romaine lettuce
2 avocados, peeled and diced
2 cups fresh or frozen corn kernals, thawed and drained
2 (15 oz) cans black beans, rinsed and drained
1 cup chopped cherry or a container of grape tomatoes
3/4 cup grated pepper jack cheese
kosher salt and pepper to taste

In a small bowl whisk together the cilantro, oil, lime juice and hot sauce. That will be your dressing.
In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, and cheese. Add the dressing and toss well. Season with kosher salt and pepper to taste. Serve.
So, this salad is HUGE! We can't ever eat it all in even two days and the salad will get gross after the first day with the dressing, avocado and cheese. So. The solution? We put everything into little containers and toss  it in individual portions as we want to eat it. That way it all lasts longer and stays nice and fresh. It is definitely a favorite though. It is very filling.


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