Mexican Salad
A delicious Mexican inspired salad with black bean and corn tucked underneath a lovely green salad with grilled avocado. Serve it with nachos and it's all yum from there.
Ingredients
- 1 can 15 oz black beans, drained
- 1 small can 8 oz corn, drained
- Olive Oil
- 1 Lime
- ½ tsp ground Cumin
- 2 avocados peeled and quartered
- ½ tsp ground Coriander
- 4 spring/green onions sliced
- ½ vine ripe tomato
- ½ bunch of fresh cilantro lightly chopped
- 2 cups of salad mixed greens
- Nachos Suggested serving
- 2 - 3 cups corn tortilla chips
- ¾ cups shredded Cheddar cheese
- ½ cups sliced jalapenos from the jar, drained
- Optional Suggestions:
- For the salad you can also add sliced grilled chicken breast.
- Any of your favorite salsas served over the nachos and salad give it a nice kick.
Instructions
- Preheat your oven broiler/grill. Scatter your nachos on a baking sheet, sprinkle with the cheese. Put in the middle of the oven under the broiler/grill for a few minutes until chips are golden. Beware of how fast they can turn. Remove from oven and set aside.
- In a medium skillet over medium heat, use 1 Tbls of olive oil and add your drained beans and corn tossed with the cumin. stir occasionally until crispy or starting to look "dried out" a bit. Let cool slightly.
- Heat your griddle pan or indoor grill. Toss your quartered avocados with salt and pepper, ground coriander and 2 Tbls olive oil. Carefully lay your avocados on your hot griddle until charred. Carefully remove and set aside.
- In a large salad bowl, first add your black beans and corn, layer with your salad greens, cilantro, tomato, green onions, and carefully add your avocado. Drizzle with extra virgin olive oil and a squeeze of half a lime, add salt and pepper to taste.
- Serve with your warm nachos, sprinkled with jalapenos (if desired) and your favorite salsa.
- For meat lovers, just add some sliced grilled chicken breast.
