This salad is bursting with color and southwestern flavor - making it an ideal salad for summertime gatherings of family and friends. Not only is it deliciously awesome, but it is quick and easy to prepare! The Black Bean & Corn Dressing, with its fire roasted tomatoes and Hatch green chiles, enhances this tasty salad with a subtle spicy kick. Enjoy!
This recipe serves 4-6.
Ingredients
For Salad:
1 can (15 oz) black beans, drained
1 cup peeled, chopped jicama
1 can (15 oz) corn kernels, drained
10 oz cherry tomatoes, chopped halves
1 small red onion, diced
1 yellow, orange,
or red bell pepper, seeded, cored, and diced
3 cups chopped romaine lettuce
2 ripe avocados, peeled and diced
2 radishes, thinly sliced
4-5 sprigs of cilantro
5-7 corn tortilla chips, plain or rainbow colored
For Dressing:
3 cloves garlic, minced
2 fresh limes, squeezed for lime juice (4 tbsp)
1/2 cup olive oil
1 (16 oz.) jar La Posta Chile Co. Black Bean & Corn Salsa
Directions
(1) To prepare salad dressing, whisk together lime juice, olive oil, and garlic in a small bowl. Add La Posta Chile Co. Black Bean & Corn Salsa and blend well
(2) To prepare salad, combine beans, jicama, corn, tomatoes, onions, and bell peppers in a large bowl. Spread lettuce evenly across or around the edges of a large serving platter or bowl. Top with salad mixture.
(3) Garnish with avocado, cilantro, radishes, and tortilla chips. Drizzle with dressing before serving.
Note
This salad is perfect as a side for grilled fish, chicken, or steaks! Feel free to substitute fresh corn on the cob kernels. Lightly crushing the tortilla chips for a “crouton” topping works too! You can also mix the romaine lettuce with the salad medley in step (2).