Sassy Fiesta Salad

Posted on: July 01, 2016

 

Ingredients:

Salad
1 ear corn
¼ tsp. cayenne pepper
2 c. baby romaine leaves
1 c. canned, no-salt-added black beans, drained, rinsed
½ ripe Hass avocado, sliced

Pico de Gallo:

1  c. grape tomatoes, quartered
½ c. yellow bell pepper, minced
½ c. white onion, minced
2 Tbsp. fresh cilantro, minced
2 tsp. fresh jalapeño, minced
Juice from a fresh lime 

Directions:

Sprinkle corn with cayenne pepper and roast in oven at 350 degrees until kernels are ?slightly golden.

To create the pico de gallo, combine tomatoes, bell pepper, onion, cilantro, jalapeño and lime juice. Toss together and allow to sit while the corn is roasting.

Slice kernels off corncob.

Toss greens with pico de gallo and transfer to a plate.

Top with beans, corn and avocado and serve.

Filed under: 2016

 

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