Friday, May 8, 2015

.southwest salad.


the word alone either makes you cringe or gets your juices flowing. babycake's daycare celebrated teacher appreciation week with a different treat every day. one of the days was a potluck provided by the parents.  this was the perfect opportunity to try out this colorful salad i found on pinterest.
as long as you get all the necessary ingredients, it is easy to put together and the dynamic flavor palette is so worth it. here's how!

chop chop chop a head of rinsed romaine lettuce.

shuck an ear of sweet corn and then run your knife down its sides to get all the kernels off. throw in a bowl with your lettuce. wait- i didn't cook the corn first? nope. use the fresh corn. 

now, add a hefty handful of roasted and salted pepitas. this is the first time i've ever put pepitas in a recipe and yummy! if you can't find these little crunchies in your grocery store, use sunflower seeds instead. 

take a beautiful red bell pepper and dice it up. toss it on in your growing salad bowl. 

rinse a 15 oz can of black beans. these beans will add the protein to the salad to make it a complete meal. 

cut in half about one cup of cherry tomatoes. yep- add those in too. are we done yet? no! 

get your eye guy to dice up a huge block of pepper jack cheese and then only use a fraction of it. or, use all of it you want. cheese, glorious cheese!

you now have this colorful, gorgeous salad. if you're more ambitious than i am, make your own salad dressing. i went with this store bought variety and it was absolutely delicious! 


add some crunchy tortilla strips and dive in. this picture doesn't do the taste factor justice. i sent the full salad away to babycake's school for the potluck. and then the next night, i made the whole thing all over again for our dinner at home. 
i added grilled chopped chicken to my eye guy's bowl. we both love it and will be having it again.

southwest salad
inspired by this recipe

put all of this in a bowl and enjoy. 

one head chopped romaine lettuce
one ear sweet corn kernels
one chopped red bell pepper
one 15 oz can of drained black beans
about a cup of halved cherry tomatoes
one cup (or more) of shredded pepper jack cheese
a big handful of pepitas
tortilla salad strips for topping
avocado ranch dressing or your favorite southwestern dressing

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