A friend of Dr. Yum shared this recipe at a salad class given to shoppers at The Table at St. George's, a local fresh market food pantry. The Dr. Yum Project also participated and introduced shoppers to our Dinosaur Kale Salad recipe and our Pineapple Power Salad. Everyone loved the easy preparation of this Southwest Salad, but the delicious dressing was the star of the show! This salad could easily be converted to a main dish by adding grilled shrimp, salmon, or chicken.
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Southwest Salad
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Ingredientes
Comida
cantidad
Unidades
preparaciones
Notas
1 lata de 15 onzas
frijoles negros, drained & rinsed
frijoles negros
1
lata de 15 onzas
drained & rinsed
2 cucharadas
jugo de lima
jugo de lima
2
cucharadas
¼ taza
aceite de olivo
aceite de olivo
¼
taza
1½ cucharaditas
vinagre de manzana
vinagre de manzana
1½
cucharaditas
sal y pimienta, al gusto
sal y pimienta
al gusto
2 cucharaditas
miel
miel
2
cucharaditas
método
Chop lettuce, bell pepper, tomatoes, and green onions. Toss together in a large bowl with black beans and corn. To make dressing, puree cilantro, avocado, lime juice, garlic, olive oil, vinegar, salt, pepper, and honey all together in a blender or food processor. Taste and adjust seasonings. Add cilantro lime dressing to salad and toss to coat evenly.
Tiempo de preparacion
15 min
Tiempo de cocinar
0 min
Sirve:
4
Yum Ratings
Printed from:
https://recipes.doctoryum.org/es/recipes/southwest-salad-23206
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