Full-disclosure: I’m posting this for my own reference. In the same way that I look up this tres leches cake or this holiday mocktail, or this Ghapama recipe, I will simply google my name and whatever the recipe I’m looking for, instead of searching through a pile of wrinkled, stained printed-out recipes that have been through the wear-and-tear of a kitchen season. This Mexican salad I made up the other day was such a winner that I’m doing my best to remember exactly what I put in it and how it was assembled. What follows is my best guess (and it’s all a guess since I can’t remember what happened two minutes ago, much less two days).
Mexican Salad
1 heart of romaine lettuce, finely chopped
3 small tomatoes, chopped
1 ripe avocado, chopped
1 small can whole kernel corn, drained and rinsed (or about 1 cup, fresh)
1 can black beans (drained and rinsed)
1 green pepper, chopped
Dressing:
1/4 cup olive oil
2 Tbsp white balsamic vinegar
1 Tbsp lime juice
1 big bunch fresh cilantro
1 garlic clove, chopped
Salt and pepper
Process:
Mix all ingredients in large bowl. Blend dressing ingredients with immersion blender and pour over salad. Toss and mix well.
