Ingredients
· 8 cups romaine chopped · 1 avocado cubed · 1 cup Pico de Gallo · ½ cup tortilla chip strips optional garnish · pickled jalapeños optional garnish Black Bean Corn Salsa · ½ cup black beans drained and rinsed · ½ cup corn fresh or frozen and defrosted · ½ cup red onion minced · ¼ cup cilantro minced · ¼ cup lime juice · salt to taste Honey Chipotle Vinaigrette · 1 lime juiced · 1 clove garlic minced · 1 teaspoon smoked paprika · 2 tablespoons honey · 2 tablespoons olive oil · salt and pepper to taste Instructions: 1. To assemble your salad bowls, fill each bowl with two cups of the romaine and ¼ of the avocado cubes. 2. In a small bowl, mix together the Pico de Gallo then top each salad with ¼ dup of the mixture. In another bowl, mix together the black bean corn salsa and top each salad with ⅓ cup of the mixture.
3. Lastly, whisk together the vinaigrette and drizzle over each bowl. Garnish with tortilla strips and pickled jalapeños if you wish.
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