Warmer weather has officially arrived in Vancouver! This is a great time for fresh crisp and still hearty salads to make an appearance on our dinner tables.
While we’re a little late for cinco de mayo – we debuted this super easy salad on May 5th. These are the typical ingredients we use, but feel free to add Spanish, sweet or green onions, hot peppers and whatever else you want. Enjoy!
|
Ingredient |
Amount | Prep |
|
Romaine lettuce |
1 head | Washed and chopped |
|
Corn * |
½ can of niblets |
|
|
Red pepper |
1 |
Washed and chopped |
|
Black beans |
½ can |
|
|
Avocado |
1…or 2… |
Cubed |
|
Ground beef, or veggie ground round** |
1 package |
Sauteed |
|
Onion |
½ |
Raw or cooked, your choice |
|
Optional: tortilla chips or nacho chips |
Crumbled |
|
| Salsa | As much as your heart desires |
Topping |
* When corn is in season, BBQ your cob and cut kernels off for your salad
** I don’t really like the veggie ground round sold in supermarkets, so I make a “rough mash” of chickpeas, chopped mushrooms and onions, cooked with BBQ sauce
Directions:
1. Lay down a base of lettuce and top with all the ingredients listed.
2. Crumble tortilla chips on top and top with a few tablespoons of salsa.
3. We find this is a really easy crowd pleaser and leave the toppings in individual bowls (or the cans) with a spoon and let people serve themselves!
