recipes and tips for better living

Tuesday, September 28, 2010

Southwestern Salad: Veggies Essential, Corona Optional

Just as i bid farewell to summer we get our first insane heatwave.  Go figure.  It's been hot...real hot.  And though my hunger isn't kickin', when i am a bit hungry i surely want something light and refreshing.  Last night I whipped up an easy fresh dinner with a touch of Southwestern flare.  If you already have beans cooked (or have canned beans) this is a super quick meal.  The prep time is really only chopping veggies.  Another option would be to skip the beans all together and keep it light and refreshing by adding in additional colored peppers and some chopped mango.  You can enjoy this as a salad, or stuff it into corn tortillas for veggie tacos.  The tacos are especially excellent topped with tapatio and served with a corona and lime on a hot night. mmmmmmmmmmmmmmmmmmmmmm

Southwestern Salad Ingredients:

1/3 - 1/2 cup chopped red onion
1 chopped orange (or your favorite color) bell pepper (about 1 cup)
1 1/2 cups of corn kernals - you can use raw straight from cob or choose to cook (frozen is an option)
1 zucchini chopped (about 1 cup)
1/2 avocado chopped
3 medium kale leaves (de-stemed), chiffonade (cut into very thin strips or ribbons)
Handful of chopped cilantro
1 whole jalapeno de-seeded and finely diced
2 1/2 cups of black beans
Juice of 1 lemon


1 Tbsp plus 1 tsp stone ground mustard
1/8 tsp cumin
Scant dash of cayenne
1/8 tsp curry powder
juice of 1 lemon
1 Tbsp Apple Cider Vinegar
1 Tbsp EVOO
Sea Salt to taste

I know it looks like a lot of ingredients, but it's all just chop and dump into the bowl.  Mix the dressing, pour, and stir.  It's ready!!!!

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