Tex-Mex Salad Recipe

I love, love, love southwestern food or as some would call it, Tex-Mex.  This is an easy salad that is the perfect accompaniment to enchiladas, tamales or just add in some chicken and you've got yourself a salad that's hearty enough to call dinner.

 Tex Mex Salad

Serves 4-6 (main dish)

Serves 6-8 (side dish)

Ingredients:

2 heads romaine lettuce

2 avocados (chopped)

1 cup frozen corn (defrosted) or fresh (if it's in season)

1 can black beans (drained and rinsed)

1/2 red onion, diced

1/2 red bell pepper, diced

1 Tablespoon white balsamic vinegar

1/2 cup sour cream or reduced fat sour cream

1/2 cup salsa

2 teaspoons chile powder

1 teaspoon cumin

1/2 cup shredded Mexican cheese blend, plus more for garnish

1/4 cup fresh cilantro, chopped plus more for garnish

Salt and pepper, to taste

2 limes

Tortilla Chips

Directions:

Make black bean and corn relish.  Combine black beans, corn, red onion and red bell pepper.  Pour over white balsamic vinegar (or other light vinegar), squeeze the juice of 1/2 of a lime, season with salt and pepper and allow to sit for a half an hour or up to one day.

For the salad dressing.  Combine sour cream, salsa, the juice of half a lime, chile powder, cumin and salt and pepper.  Stir to combine.  Every salsa is a little different so you may need to add more salsa or add more sour cream to reach the desired consistency for your dressing.  Taste it to see if you would like to add any more of the seasonings as well.

For the main salad.  Chop up romaine lettuce.  Add avocado, black bean and corn relish, cheese and cilantro.  Pour over dressing and toss to combine.  Garnish the top with more shredded cheese and a bunch of cilantro.  Serve with cut up slices of lime and tortilla chips.

If you would like to serve this as a main course, I would suggest adding some grilled shrimp, chicken or  sliced flank steak.

Enjoy!