Side Pannel
Southwestern Summer Salad
Southwestern Summer Salad
- Recipe Submitted by Healthy Recipes on 02/20/2014
Category: Salads
Ingredients List
- 2 corn kernels (ears fresh, removed or 1 cup frozen, thawed 5 oz)
- 6 ozs pepperoni (spanish chorizo sliced 1/4 inch thick)
- 1 cup reduced-fat sour cream
- 2 tbsps fresh lime juice
- salt
- pepper
- 1 head romaine lettuce (washed dried and cut into bite size pieces)
- 15 1/2 ozs black beans (rinsed and drained)
- 10 ozs grape tomatoes (halved lengthwise)
- 1 avocado (peeled and cut into 3/4 inch chunks)
Directions
Bring a large pot of water to a boil. Add corn and cook until crisp-tender, 2 to 3 minutes. Transfer to an ice-water bath to stop cooking. Drain and set aside.
In a medium skillet, cook pepperoni pieces over medium heat until browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain and cool. Set aside.
In a small bowl, combine sour cream and lime juice. Season with salt and pepper.
In a large bowl, mix lettuce, corn, pepperoni, black beans, tomatoes and avocado. Distribute evenly among 4 plates. Offer sour cream dressing on the side. Serve with tortilla strips (see below) and corn bread, if desired.
In a medium skillet, cook pepperoni pieces over medium heat until browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain and cool. Set aside.
In a small bowl, combine sour cream and lime juice. Season with salt and pepper.
In a large bowl, mix lettuce, corn, pepperoni, black beans, tomatoes and avocado. Distribute evenly among 4 plates. Offer sour cream dressing on the side. Serve with tortilla strips (see below) and corn bread, if desired.
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