Southwestern Salad

Posted Sun, 06/01/2008 - 5:00am

Summary

Yield
Prep Time30 minutes
TopicsGreens

Description

See Elyse Farnsworth's article on greens and links to other recipes that use greens.

Serves 4-6.

Ingredients

  • 6 c salad greens or leaf/romaine lettuce, washed and torn into bite-sized pieces
  • 1 1⁄2 c sliced scallions
  • 2 ripe avocados, cut into bite-sized pieces
  • 1 c cilantro, washed and chopped (include stems for flavor)
  • 1 lime, juiced
  • 1 15-ounce can sweet corn, drained (or fresh if available)
  • 1 15-ounce can black beans
  • 1 15-ounce can pinto beans
  • 1 8-ounce jar taco sauce

Instructions

Toss the greens, tomatoes, scallions, avocado, bell pepper, cilantro, and lime juice in a large salad bowl. In a skillet, sauté the corn, black beans, pinto beans, and taco sauce until heated through. Pour the bean mixture over the vegetables and toss thoroughly. Top with extra cilantro. Serves 4-6 people.