Ingredients
-
2
-
1
-
1
-
1
-
2
-
1
-
2
-
1
-
2
-
1/4
-
-
-
-
-
Directions
Southwest Chopped Salad Healthy!, This is a very good salad–nice to have the southwest flavor and still have the healthy benefits. Only 2 tsp olive oil!, Fabulous! I made this last week with a few adjustments because I wanted enough salad as a meal for two. used frozen corn I found at Trader Joe’s that’s already roasted. I also added a couple of cut up fresh tomatoes to the salad portion and made the dressing in the Cuisinart – since I had so much salad I doubled the dressing – and added 2 teaspoons of sugar to bring out the flavors a bit more than the mirin alone. I cut up a head of romaine lettuce as the bed of my salads and barbecued a flap steak then cut it really thin. I poured the dressed salad over my lettuce, topped with the flap steak and a bit of queso fresco crumbly Mexican cheese. Oh boy, restaurant worthy! I will do this excellent dinner salad again and thanks so much for posting it, spatchcock., So good and so easy!
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Steps
|
1
Done
|
If Using Fresh Corn, Either Grill the Corn on an Outdoor Grill, Roast in the Oven or Cook Briefly in Boiling Water. |
|
2
Done
|
Slice the Kernels from the Cobs. |
|
3
Done
|
If Using Frozen Corn, Thaw It Under Cool Running Water. in a Large Bowl, Combine Corn, Bell Peppers, Jcama, If You Decide to Use It, and Black Beans. |
|
4
Done
|
in a Small Bowl, Stir Together Lime Juice, Mirin, Olive Oil, Chipotles, Cilantro, Cumin and Salt. |
|
5
Done
|
Pour Over the Vegetables and Toss to Mix. |
|
6
Done
|
Chill For at Least 30 Minutes to Allow Flavors to Blend. |
|
7
Done
|
Garnish With a Few Cilantro Leaves Before Serving. |
