Gentle Readers, The Practical Cook loves ingredients that work well in different combinations. Last week, we served Mama Tapas in an effort to get rid of small portions of leftovers. In doing so, this salad was born. The Practical Cooks Junior ate it as nachos, I had it as a salad.
It was really, really good. And for all of my vegetarian friends, look, no bacon! Here’s how.
Nuevo Southwestern Salad Recipe
1 ear of leftover cooked corn on the cob, kernels cut off the cob (defrosted frozen corn will do, use about 1/2 cup)
6 cherry or grape tomatoes, cut in half
1 pickled jalepeno, minced fine
black beans (amount is up to you, rinse a can of them, defrost some you have, whatever, but I do mean cooked beans here)
crushed tortilla chips (I favor Trader Joe’s black bean and quinoa version right now)
(Note, this was for one very large salad, with a small side salad made by The Eldest Practical Cook Junior. Feel free to use the proportional guidelines to make more or less, depending on preference.)
1 or 2 Tablespoons plain low-fat yogurt
juice of 1 lime
2 teaspoons salsa verde (I heart Trader Joe’s version)
healthy pinch of ground cumin
To assemble, mix the avocado, corn, tomatoes, and jalepeno. Toss gently. Arrange as much lettuce as you’d like, top with black beans and a few crushed nacho chips. Toss a bit of crumbled goat cheese (or any cheese you have on hand that works) on top of that. Add a healthy portion of the avocado mixture. Drizzle with dressing, toss, and eat.
Feel free to add more jalepenos if you are so inclined. This salad was light, interesting, and the dressing was very good. The proportions are rough, so adjust to your taste, but the flavors meld well and taste better on the salad. (So sayeth The Eldest.)
What’s your favorite salad? Post a comment below! I won’t bite, unless you’re a vegetable.
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Coming up Friday, RTP Restaurant Recommendations. Yes, there is good food to be had.