"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Southwestern Chopped Salad Recipe

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This recipe for Southwestern Chopped Salad, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
cup olive oil
3 tablespoons lime juice (2 limes)
1 shallot, minced
1 teaspoons chili powder
Salt and pepper

1 (15-ounce) can black beans, rinsed
8 ounces grape tomatoes, halved
1 cup frozen corn, thawed or 1 14oz can
2 romaine lettuce hearts (12 ounces), cut into -inch pieces
4 ounces pepper Jack cheese, shredded (1 cup)
1 ripe avocado, cut into -inch pieces
cup fresh cilantro leaves

Directions:
Directions:
1. Whisk oil, lime juice, shallot, chili powder, teaspoon salt, and teaspoon pepper together in large bowl. Add beans, tomatoes, and corn to bowl and gently toss to coat with dressing; let bean mixture sit for 10 minutes.

2. Add lettuce, pepper Jack, avocado, cilantro, teaspoon salt, and teaspoon pepper to bean mixture and gently toss to combine. Season with salt and pepper to taste. Transfer to platter and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
I made this the first time for Steve, Helen and Jan in Palm Springs - everyone loved it.

 

 

 

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