Need an easy salad that’s full of flavor and ready for a glamor shot? This Southwestern Salad has classic fresh-Mex ingredients like jicama, black beans and corn off the cobb. I added a side of Blackened Chicken to make this a meal for our Today’s Mama staff meeting. Serve this salad family style in a large, open-faced bowl to showcase all the ingredients or make individual servings for your next family dinner.
8-10 cups mixed greens
1-2 ears fresh corn
1 cup red onion, diced
1 medium green pepper, diced
1 medium garden tomato, diced
1 cup jicama, peeled and julienned
2 medium-sized, ripe avocados, diced
1 can (15-oz) black beans, drained and rinsed
1 ½ cups Monterey Jack cheese, shredded
Cilantro and lime wedges to garnish
Quick cook the ears of corn in boiling water for 2-3 minutes. Remove the corn and rinse in cold water. Once the corn has cooled, use a sharp knife to cut the corn from the cob.
Cover the bottom of your bowl with your rinsed greens. Arrange the corn, red onion, green pepper, tomato, jicama, avocado and black beans in a circle over the greens. Sprinkle the cheese in the center and garnish with a few sprigs of cilantro and lime wedges. Serves 6-8.
Creamy Tomatillo Ranch Dressing
1 pouch ranch dressing mix
½ bunch cilantro
1 teaspoon chopped garlic
2 tomatillos, roasted (optional) and diced
¼ cup fresh lime juice
1 jalapeno, seeds removed
Mix the dressing as directed in a blender. Add the remaining ingredients and blend until smooth. Allow to chill in the fridge for at least an hour for the flavors to blend.
Options: Crush lime tortilla chips over the salad and use a Cilantro-Lime Dressing.
Southwestern Salad adapted from Cooking Light www.cookinglight.com