Description
You can use any bean of choice except garbanzo beans.
Canned works fine, but rinse and drain them, or you can use any other bean you may have from dried or frozen
Ingredients
Scale
Salad
- 1 can (14 oz) beans of choice, rinsed and drained
- 1 1/3 cup frozen corn (can e plain or roasted)
- 1 can green chiles, chopped and drained (or 1 roasted poblano pepper, skinned and diced)
- 2 Roma tomatoes, seeded and diced
- 1 avocado, peeled, pitted, and diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
Dressing
- 1/2 cup Salsa of choice
- 1/4 cup Vinaigrette dressing of choice
- 1/2 tsp Adobo seasoning or Chile Powder
- 1/2 tsp cumin
- 1/4 tsp powdered garlic
- Salt & Pepper to taste
To Serve
- Romaine lettuce leaves or chopped lettuce
- Crumbled Cotija or Queso Fresca Cheese (OPTIONAL) (GARNISH)
Instructions
Dressing
- In a medium bowl, mix the salsa, vinaigrette dressing, adobo seasoning cumin, garlic, salt, and pepper together well. Set aside
Salad
- In a medium bowl, combine the beans, corn, red onion, tomatoes, chiles and cilantro and mix well.
- Pour 2/3 of the dressing over the mixture and mix to coat.
- Cover and refrigerate until ready to serve.
To Serve
- Place a bed of romaine lettuce on a 4 plates.
- Place 1/4 of the corn and bean mixture on top of the lettuce on each plate
- Top with salted and peppered diced avocado
- Top with the remaining dressing on the lettuce and cheese if desired
- Serve with Tortilla chips
Notes
Source: Main Course Salads
- Prep Time: 15 minutes