15 Feb Southwest Salad
Posted at 21:12h
Wash and dry all of the vegetables.
Toss the lettuce and spinach together in the bottom on the salad bowl.
Put the black beans on top of the salad greens.
Put the corn on top of the black beans.
Dice the tomato, and add it on top of the corn.
Finely dice the cilantro. Put it on top of the tomato.
Dress the salad by drizzling the olive oil and lemon juice over the top and finishing with a dash of salt.
The salad (minus the olive oil, lemon juice, and salt dressing) will keep well in the refrigerator for up to 3 days. Just add the dressing when you’re ready to eat the salad or in the morning if it’s being packed to go. If using canned black beans or corn, rinse well.
- Top with 1 Tbsp chopped raw onion for an extra kick.
- Top with ¼ cup croutons.
error: Eats Treats and Parsnips, Inc. owned content