This salad is so fresh tasting and filling. I made this salad for one of my assignments in a cooking class that I have been taking. I am almost done with the class (about 82% complete with 32 days left for completion). It has been a fun and learning experience.
Top this salad with Avocado Ranch Dressing and you have Fiesta City. With the combination of cooked and fresh ingredients it is a cinch to throw together.
Note: The ingredient measurements are for two salads. You can adjust according to the servings you will be making.
1 bag of Sweet Butter Blend Lettuce
1 c frozen corn, thawed or microwaved
1 can black beans, drained rinsed (I had some extra leftover)
8 grape tomatoes, quartered
1 c brown rice, cooked
Avocado Ranch Dressing
Smokey Southwestern Seasoning
Note: The recipe for the Smokey Southwestern Seasoning is in the Basics section on my site. However, it is also for sale, pre-made in my store site.
Sprinkle corn, beans and brown rice with Smokey Southwestern Seasoning. Stir.
Microwave the corn, beans, and brown rice just until warm about 30-60 seconds.
This is one of my favorite salad bowls to make. It has the protein and heartiness from the quinoa, yet the freshness from the chopped veggies. The avocado is nutty and creamy all at one time, and besides it is avocado. What is not to like about an avocado – nothing.
If you want to bulk this up you could add some greens, and it will fill you up with healthy goodness.
1 c quinoa, cooked, cooled
1c zucchini, diced
1 c cucumber, peeled, diced
2 medium tomatoes, seeded, peeled
1/2 c green onions, fine dice, white and light green parts
1 c cilantro, fresh, chopped
1 lemon, juiced
1 avocado, sliced, garnish
Note: This is so easy and quick. I like to make this the night before or in the morning so that the flavors will meld together.
Combine all ingredients into a bowl (except avocado). Stir and chill in the refrigerator.