Southwestern Black Bean And Lettuce Salad With Salsa Verde Dressing Food

SOUTHWESTERN BLACK BEAN SALAD

Steps:

• In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
• Squeeze fresh lime juice to taste and stir in olive oil.
• Marinate in the refrigerator 30 minutes.
• Add avocado just before serving.

SOUTHWESTERN BLACK BEAN AND LETTUCE SALAD WITH SALSA VERDE DRESSING

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad mixture; toss to coat. Serve immediately.

SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY

Steps:

• Add all dressing ingredients to a blender, blend until smooth.
• In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
• Top with prepared dressing; toss to coat.
• Enjoy!

SOUTHWESTERN GRILLED CHICKEN SALAD W/TOMATO AND BLACK BEAN SALSA

Steps:

• Trim and then butterfly the chicken breasts by slicing it horizontally almost but not entirely in half. (so you can open it like a book).
• In a small bowl combine the chili powder, coriander, cumin and salt. Rub into both sides of the butterflied chicken breasts and let sit while the grill heats.
• Clean and oil the grill grate. Grill the breast until the edges of the top side are white, about 3 to 4 minutes. Flip and cook until just done, another 2 minutes or so. Remove and let sit for 8 to 10 minutes before slicing.
• In a small bowl or glass jar with a tight lid, combine the olive oil, lime juice, 1 Tbsp of the cilantro, 1/2 tsp salt, a few grinds of pepper and a few shakes of green tabasco . Wish or shake well to combine.
• To make the salsa, combine the black beans, tomatoes, scallion, remaining cilantro and a pinkch fo salt in a small bowl. Add the kernals from a fresh, uncooked sweet corn on the cobb if you want added sweetness. Add 2 Tbsp of the dressing, toss gently and set aside stirring occassionally.
• Put the lettuce in a bowl, season with a little salt and with jsut enough of the dressing to lightly coat - reserve a little to drizzle on the chicken. Arrange the lettuce on dinner plates.
• Slice the chicken breasts very thinly. Pit and slice the avocado. Arrange the chicken, avocado and salsa on the lettuce. Drizzle a little of the remaining dressing over the chicken and avocado. Sprinkle each dish with sesame seeds.
• Enjoy!

SOUTHWESTERN BLACK BEAN PASTA SALAD

Steps:

• Cook pasta according to package directions. Rinse in cold water; drain. In a large salad bowl, combine the pasta, black beans, peppers and onion. Combine the salad dressing, salsa and cayenne. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled.

SOUTHWESTERN BLACK BEAN SALAD

Steps:

• Cook barley in 2 cups of water for about 45 minutes or until tender.
• When barley is finished cooking, drain and return to cooking pot. Mix in frozen corn. The heat from the barley will thaw the corn.
• Combine, beans, tomatoes, cilantro and green onions in a large bowl. Add barley and corn.
• Blend the dressing ingredients in a high-powered blender and pour desired amount over salad.
• Serve at room temperature over a bed of romaine lettuce with lime slices on the side.
• Note: Hulled and hullless barley are two different varieties of barley and both are considered whole grains. Quicker cooking pearl barley has been refined and is not a whole grain.

SPICY SOUTHWEST CHOPPED SALAD WITH SALSA VERDE

Steps:

• Fill a large pot with water and bring to a rolling boil; add the corn and boil 15 to 20 minutes. Remove the corn and allow to cool until cool enough to handle. Cut the corn off of the cob and place into a large mixing bowl; set aside.
• Place the tomatillos, cilantro, jalapeno, onion, garlic, salt, and 4 teaspoons of lime juice into a blender. Pulse until the vegetables have been finely chopped; set aside. Toss the avocado with 1 teaspoon of lime juice and mix with the corn, cabbage, black beans, and bell pepper.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season the chicken breasts with Cajun seasoning.
• Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the breasts aside until cool enough to handle; cut into bite sized pieces.
• Divide the lettuce leaves onto 4 plates. Mound the avocado mixture on top of the lettuce, followed by the chicken. Sprinkle with cotija cheese and garnish with lime wedges to serve.

SOUTHWESTERN BLACK BEAN AND HOMINY SALAD

Steps:

• Combine first 7 ingredients in large bowl. Add 1/2 cup salsa and toss to coat. Add more salsa if salad is dry. Season salad with salt and pepper.

SOUTHWEST LAYERED SALAD

Steps:

• Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.
• Line a large serving bowl with the torn lettuce.
• Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.

CHOPPED SALAD WITH SALSA VERDE DRESSING

Steps:

• Puree first 5 ingredients in blender. Pour into medium bowl. Whisk in oil, then green onions. Season with salt and pepper.
• Mix all remaining ingredients except chips in bowl. Toss with enough dressing to coat. Serve with chips, if desired.