Salsa Salad

5.00 (3)
⏱ 15 mins 🍽 4 serving(s) 🌶 mexican 🏷 Sauces

This vibrant salad combines crisp romaine lettuce with black beans, sweet corn, avocado, and tomatoes for a fresh Mexican-inspired dish. It is ideal for a light lunch or as a starter before dinner. The salad is finished with a mild vinaigrette, grated cheese, and a crunchy topping of tortilla chips. For a heartier meal, you can add cooked chicken or beef. It serves four and is ready in just 15 minutes.

Salsa Salad

Ingredients

  • romaine lettuce, torn into bite sized pieces
  • 1 cup cooked black beans or 1 cup black-eyed peas (drain and rinse if using canned)
  • 1 bell pepper, cut into bite sized pieces
  • 3 ears corn, cut off the cob
  • 1 avocado, peeled and diced
  • 2 tomatoes, chopped
  • 1/2 cup chopped sweet onion
  • 1/2 cup grated cheddar cheese
  • 1 bunch fresh cilantro, chopped
  • your favorite vinaigrette (use your own recipe, or try Paul Newman's Family Recipe version, which is really mild and works well)
  • red pepper flakes
  • crushed tortilla chips (we use Red Hot Blues)
  • cooked chicken or beef, would be delicious on this salad for a nice summer main dish (optional)

Method

  1. Arrange the torn romaine lettuce on individual salad plates.
  2. Layer all the other listed ingredients over the lettuce, following the specified order, and finish with the crushed tortilla chips on top.

Nutrition (per serving)

Sodium114700 mg

Recipe details

CategorySauces
Cuisinemexican
AuthorGeema