Sunday, May 16, 2010

Southwestern Salad with Avocado-Lime Dressing

Recipe courtesy of Vegetarian Times

Serves 4

4 cups chopped romaine lettuce or salad mix
1 15oz can pinto beans, rinsed and drained
1 cup grape tomatoes
1 cup corn kernels (fresh or frozen/thawed)
1/4 cup green onion, chopped fine
1/4 cup cilantro, chopped fine
2 ripe avocados
1 1/2 cups salsa (prepared, not chunky)
1/2 - 1 cup low-fat sour cream
6 tablespoons lime juice
4 drops Tabasco sauce (optional)
Corn chips (optional)

Mix the lettuce, beans, tomatoes, and corn in a clear glass bowl. Sprinkle green onions and cilantro on top. Or, even better, make a salad bar. Mix the lettuce & tomatoes in one bowl, the cilantro & onions in another, and the corn & beans in another and let people choose the amount of each option for themselves.

Mash avocado in a separate bowl, and whisk in salsa, sour cream, and lime juice. To make it smoother and creamier, puree it in a food processor.

Season with hot sauce, if using, and salt and pepper.

Top individual salad portions with dressing, toss well, and top with crushed corn chips if desired.


CrystalsCozyKitchen said...

Looks delicious, I love salads!

SLCFoodie said...

I could have avocado every day and never get bored of it. Thanks for a new way to use it!