Mexican Salad with Two Dressings
Prep and Cook Time: 25 minutes
Ingredients
- 2 cups romaine
- ½ cup black beans
- ¼ cup cherry or small tomato (cut in half)
- ¼ cup frozen corn (thawed out)
- ¼ cup sunflower seed
- 1 avocado
- ¼ cup edamame
- 1 tbs scallions
- ¼ cup mixed bell peppers
- 1 tsp pickled jalapeno peppers (chopped fine)
- Tortilla chips
- ½ bell pepper
- 1 tbs red wine vinegar
- 2 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cumin
- 2/3 cup olive oil
- 3 tbs white balsamic
- ½ to ¾ cup sparkling water
- ½ cup cilantro
- ¼ cup flat parsley
- 1 clove garlic
- 1 tsp honey
- Salt and pepper to taste
Equipment Needed
- Blender
- Medium bowl
- Mixing bowl
Preparation Instructions
Red Pepper Drizzle
- Step 1: Place the red pepper, vinegar, garlic powder, onion powder and cumin in a blender on medium speed
- Step 2: Slowly drizzle in 1/3 cup olive oil in a steady stream
- Step 3: Add salt and pepper to taste
Avocado Dressing
- Step 1: Place avocado, vinegar and sparkling water in blender for 1 to 2 minutes or until the avocado is completely pureed
- Step 2: Reduce speed to low and drizzle in 2 tablespoons of oil
- Step 3: Increase the speed on the blender to medium and add in the cilantro, parsley, garlic and honey
- Step 4: Add salt and pepper to taste
Mexican Salad
- Step 1: Place romaine, black beans, tomatoes, corn, ½ an avocado, edamame, scallions and bell peppers in a large to medium bowl
- Step 2: Toss the salad in a ¼ cup of one of the dressings
- Step 3: Take a large spoon and drizzle the other dressing over the salad
- Step 4: Place a few tortilla chips on the salad. Serve
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