Southwestern Salad

This salad is super easy to make, inexpensive and totally healthy. Triple Crown winner! It’s also a big hit with dinner guests, so try it the next time you have people over. It’s hearty enough to be an entire meal, or a great side to a Latin-themed evening. Makes for great leftovers, too!

1 head of Bibb or Butter lettuce
1/2 cup diced red onion
1 cup roasted corn
1 can black beans
1/2 cup diced cucumbers
1/2 cup sliced grape tomatoes
1/2 cup shredded Mexican cheese or whatever your preference
1 diced avocado
1/4 cup cilantro
1/2 cup crumbled tortilla chips
Salt & Pepper to taste

DRESSING:
2 tablespoons Olive oil
1 teaspoon Balsamic vinegar
2 tablespoons Lime juice
1/2 teaspoon organic agave
1 garlic clove, minced
1/8 teaspoon coriander
Salt & Pepper
1 tablespoon fresh chopped Cilantro

Mix and season to taste.

DIRECTIONS:

Roast the corn in a small saucepot with a tablespoon of olive oil and a pinch of sea salt. Wash and clean lettuce and set aside. Drain beans and set aside. Dice cucumbers, tomatoes and avocado, add to dish. Add corn, beans and cheese, and sprinkle in cilantro. Toss with dressing and garnish with tortilla chips. Serve immediately.