This is a different twist on tacos for my family, but my girls gobbled them up. Salsa and all. |
BLACK BEAN SALSA
This wonderful salsa is great with chips or on top of nachos for a change. |
- 1 can black beans, rinsed and drained (only use HALF of the can and reserve the other half for another use, or the Southwestern Salad)
- 1 leftover ear of corn; kernels cut from the cob
- 1 to 2 Roma tomatoes, seeded and diced
- 1/4 c. chopped fresh cilantro
- 2 green onions, sliced thin
- 1 small serano pepper, seeded and finely chopped
- 1 nearly ripe (still firm) avocado, cut into cubes
- the juice of 1 lime
- 1/2 tsp. salt
- 1/4 tsp. chile powder
Southwestern Salad
- 1/2 c. fresh cilantro, chopped
- 1/4 c. extra virgin olive oil
- 2 T. freshly squeezed lime juice
- 3 to 5 dashes of Tabasco
- 1/2 tsp. chile powder
- 1/4 tsp. salt & fresh ground pepper to taste
- 4 c. chopped romaine lettuce
- 2 avocados cut into chunks
- 1 leftover corn cob, kernels cut from the cob (or 3/4 to 1 c. of frozen corn kernels, thawed)
- 1/2 of the can of black beans from the salsa (rinsed and drained)
- 1 c. cherry or grape tomatoes, halved
- 2 green onions, sliced
- 1 can sliced black olives, rinsed and drained
- Shredded cheddar, pepper jack or Mexican blend cheese
This wonderful tangy salad is a great weeknight dinner option, especially in our triple digit temps of late. My husband loves salad for dinner. |
In a large "festive" salad bowl, toss together the lettuce, avocado, beans, corn, green onions, and olives. You can toss in the cheese as well. We don't because of Charlieman's aversion to cheese. We add ours separately. If you are adding it to the entire salad, sprinkle in 1/2 to 3/4 c. of shredded cheese of your choice. Add dressing and toss well. Serve topped with shredded chicken and a drizzle more dressing over the top.