Tuesday, August 4, 2009

Cool Southwestern Salad

While this is the first time I've made this specific recipe, I've certainly made variations on this theme before. The version I'm giving you tonight is a good base for you to play around with. I've suggested some variations below.

This salad is refreshing, zesty and flavorful without being overbearing or overly familiar. You can take that and work wonders with it. A few suggested additions or substitutions are:

- jicama, mango, or watermelon chunks instead of the radish
- diced jalapeno or cayenne pepper for added spice
- omit the lettuce and serve as a salsa/dip instead of a salad
- halved grape tomatoes
- diced chives or green onions
- cilantro instead of parsley
- any type of bean instead of black (pinto, garbanzo, cannelini)
- diced cucumber
- grated zucchini

I think you get the idea. The possibilities are endless here.

Cool Southwestern Salad
adapted from Real Simple Magazine
serves 3


1 small head romaine lettuce, chopped
1 15-ounce can black beans, drained and rinsed
1 ear corn, kernels cut off the cob
1 avocado, chopped
3 or 4 radishes, diced
1/4 cup fresh parsley, chopped
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
salt and pepper
tortilla chips for garnish


1. In a medium bowl, combine beans, corn, avocado, radishes, and parsley. Drizzle with oil and lime juice, and season with cumin, salt and pepper. Mix well.

2. Serve over individual beds of the romaine. Garnish with tortilla chips.


1 comment:

  1. Just what I need for a dinner party offering this weekend - thanks!