- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 131 Times
North American, from the Southwest
This big meal salad is loaded with beans, chilies, tomatoes, cheese, and tortilla chips and tossed with a creamy, spicy guacamole dressing. With all these flavors and textures, this salad is sure to satisfy your taste buds. In the Southwest, Mexican food is the most popular cuisine. A bag of tortilla chips and a jar of salsa are basic staples found in everyone’s refrigerators and cupboards.
- 1 small head green cabbage, thinly sliced (about 4 cups), or lettuce
- 2 medium tomatoes, diced (about 1 cup)
- 1 small onion, diced (about ½ cup)
- 1 medium green bell pepper, diced (about 1 cup)
- 1 can (15 ounces or 450 g) kidney, pinto, or black beans, drained
- 1 can (8 ounces or 250 g) whole corn kernels
- ½ teaspoon chili powder
- ½-1 cup (125-250 g) Spicy Guacamole Dressing (see below)
- ½ cup (60 g) feta cheese, crumbled, or cheddar cheese, shredded
- 2 cups (125 g) corn tortilla chips, crumbled
Spicy Guacamole Dressing (Makes 1 cup/250 g):
- ½ cup (250 ml) water
- ¼ cup (60 ml) fresh lemon juice
- ¼ medium onion, peeled
- 1 medium avocado, peeled, stone removed, and quartered
- 1 clove garlic, peeled
- 1 fresh serrano green chili pepper
- 1 generous handful fresh cilantro leaves (about ¼ cup)
- 1 tablespoon olive oil or vegetable oil
- 1 teaspoon sea salt
Mix, cabbage, tomatoes, onions, bell pepper, beans, corn and chili powder in a salad bowl. Toss salad with guacamole dressing; let salad sit 10 minutes. Sprinkle with cheese and tortilla chips and serve. Pass extra dressing.
For the dressing:
In an electric blender or food processor, blend water, lemon juice, onion, avocado, garlic, chili, cilantro leaves, oil, and salt until smooth and creamy. Add more water if too thick.
Mind Refresher: Stand straight, breathe normally, and watch the breath as you toss the salad.
© 2008 Sharon Louise Crayton