When you feel like Mexican food but you want something light, go for it!
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| SALAD: | ||||
| 1 | large head of romaine, chopped | |||
| 1 | (15 oz.) can | black beans, drained and rinsed | ||
| 1 | large | orange bell pepper, diced | ||
| 1 | pint | cherry tomatoes, quartered | ||
| 2 | cups | fresh or frozen sweet corn | ||
| 5 | green onions, diced | |||
| 2 | cups | tortilla chips (preferably high fiber) | ||
| DRESSING: | ||||
| 1 | cup | loosely packed cilantro, stems removed and roughly chopped | ||
| ½ | large | avocado | ||
| 3 | tablespoons | lime juice, more to taste | ||
| 1-2 | cloves | garlic | ||
| ¼ | cup | olive oil | ||
| ¼ | teaspoon | salt | ||
| ½ | teaspoon | cumin |
Instructions
- Blend all dressing ingredients in a food processor or blender until smooth. Taste and adjust seasonings if necessary.
- Place all salad ingredients except tortilla chips in a large bowl and toss with dressing.
- Crush tortilla chips over salad and serve immediately. (If preparing the recipe ahead of time, save this step until just before serving.)
Prep Time: 10 minutes Serving Size: 5-8 servings
