Sunday, May 16, 2010

Southwestern Salad with Avocado-Lime Dressing

Recipe courtesy of Vegetarian Times


Serves 4

INGREDIENTS
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)
salt
pepper
Corn chips (optional)

DIRECTIONS
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.

2 comments:

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!