Wednesday, August 19, 2015

Mexican Chopped Salad


Chopped salads are a beautiful way of showing off  the fresh and colourful produce of the season.  The best thing about chopping a salad is that you get all the flavors in just one bite.  Why is it that when you chop ingredients into small pieces....it changes not only the texture, but the flavor as well? This Mexican-leaning chopped veggie salad is a perfect way to showcase our local corn and other fresh produce.


Ingredients:
  • 2 ears corn, kernels cut from cob * (grilled or cooked and cooled)
  • 4 mini orange peppers, diced(or use one large)
  • 4 Roma tomatoes, diced
  • 4 mini cucumbers, diced
  • 1/2 medium red onion, chopped
  • 1 avocado, diced
  • 1 small can black beans,  drained and rinsed (about 1 cup)
  • Cilantro Lime Ranch Dressing (recipe below)
  • Tortilla strips, optional 
  1. Chop all ingredients in small, uniform sized pieces.
  2. Combine in salad bowl, adding the avocado pieces last.
  3. Drizzle with dressing and top with tortilla strips, if desired.
  4. Serve along-side grilled chicken.
Serves 4. 

    Cilantro Lime Ranch Dressing:
  • 3/4 cup plain or Greek Greek yogurt
  • 1/2 cup light mayonnaise 
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp fresh lime juice (juice of one lime)
  • 3 Tbsp milk (more or less as desired)
  • 1/3 cup cilantro, finely chopped
  • 2 cloves garlic, minced 
  • 1/2 teaspoon salt
  • freshly ground black pepper, to taste
  • dash of cayenne pepper
  1. Place all ingredients into a blender or food processor and bend until smooth and creamy. 
  2. Store in air tight container for up to 2 weeks in the refrigerator. 
 

7 comments:

  1. O.K. - my mouth is watering. This looks amazing and I can't wait to try your dressing recipe. Just need to get my tomatoes ripening in the garden and then I'll have all the ingredients on hand! Well, maybe I'll just go out and buy the tomatoes so I can make this sooner. Yum!

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  2. This is such a lovely feast for the eyes I can only imagine just how yummy it is. I can't wait to try it.
    Thank you so very much for your continuing friendship. It means so much to me.

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  3. I bought the ingredients today and will make this yummy looking salad tomorrow!

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  4. Made this for supper today (minus the black beans because I did not have any) and it is a delicious summer salad!
    We had it with grilled pork tenderloin.

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  5. I love this salad because of the all the healthy ingredients, and I will likely make it again, but..... the dressing was disappointing. It was very bland. I'll try to alter it next time. Also, there is no way this salad could be kept for two weeks (two days, maybe) due to the avocados in it. I am never sure if I should post a comment when it is not a "5-star" comment. But, I if anything, this is for my own future records - likely I will look back at this recipe and say "did I try that one?"

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    Replies
    1. I think the two weeks was for the dressing only, not the salad. I'm with you if it is, two weeks and an avocado would be yuck!

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    2. Lorrie...I'm sorry that you were less that satisfied with the dressing. I guess my idea of 'a dash' of cayenne must differ from yours...since I always put in enough pepper to give it a bit of zip. And yes, it is only the dressing than can be kept in the fridge for up to two weeks. The veggies are best fresh!

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