Tuesday, April 29, 2014
Cinco De Mayo marks the victory of Mexico over France at the battle of Puebla. It's always is a big celebration here is the southwest and this salad is a great way to celebrate. I first saw this recipe on "Epicurious" and could not wait for a chance to make it my own. I did not have to wait long as last week we had out of town guests over for dinner. The salad was very fresh with a lot of crunch and the honey lime dressing was tangy and sweet with bits of fresh cilantro throughout.
Sometimes your not sure how a recipe or dish is going to go over when entertaining. Our friends are from the east coast. Mexican food taste quite a bit different from one part of the country to the other. They are a fairly athletic and health minded family and this was received very well. We had lots of fun and hope to see them again this summer.
1 small bunch romaine (chopped)
1 can 14.5 ounces organic black beans (drained and rinsed)
1 large tomato (diced)
1 small red bell pepper (diced)
1 cup corn kernels (fresh or frozen)
1 medium cucumber (diced)
1/2 bunch green onions (sliced thin)
1 avocado (diced)
1/2 cup shredded Queso Fresco
1/4 cup fresh lime juice
1/4 cup olive oil
2 tablespoons honey
2 tablespoons cilantro (freshly chopped)
1/2 clove garlic (minced)
1 teaspoon jalapeno pepper (chopped)
In a large serving bowl add romaine and then place and arrange ingredients on top. Mix dressing ingredients together. Serve salad with dressing on the side. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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