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Southwest Salad

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A friend of the project shared this recipe at a salad class given to shoppers at The Table at St. George's, a local fresh market food pantry. The Doctor 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.

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
2 heads romaine lettuce, picado
romaine lettuce
2
heads
picado
1 pimiento, picado (cualquier color)
pimiento
1
picado
cualquier color
1 cuarto tomatilllos, cut in half
tomatilllos
1
cuarto
cut in half
cebollitas verdes
3
picado
1-15 ounce can frijoles negros, drained & rinsed
frijoles negros
1-15
ounce can
drained & rinsed
1-15 ounce can maíz, drained
maíz
1-15
ounce can
drained
1 taza fresh cilantro, loosely packed
fresh cilantro
1
taza
loosely packed
aguacates
½
2 cucharadas jugo de lima
jugo de lima
2
cucharadas
garlic cloves
2
¼ taza aceite de olivo
aceite de olivo
¼
taza
1½ cucharaditas vinagre de manzana
vinagre de manzana
cucharaditas
sal y pimienta, al gusto
sal y pimienta
al gusto
2 cucharaditas miel
miel
2
cucharaditas

METODÓ

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
Nutrition Information

Yum Ratings

😫😟😐😀😍 “This dressing is amazing!” —Angel, a grown up
😫😟😐😀😍 “I could eat this salad everyday!” —Keisha, a grown up
😫😟😐😀😍 “I think I would like this even more with some grilled chicken!” —Joe, a grown up
😫😟😐😀😍 “She loves to eat salads!” —Riley, age 2