Recipe

Sides

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Iceberg Lettuce
, chopped small
Canned Corn | Frozen Corn
, cooked
Creamy Avocado-Lime Dressing
Black Bean Salsa
Cheddar Cheese
, grated

Southwest Salad

You could make this salad with a store-bought ranch dressing. Roast pork, chicken, or beek as well as bell peppers, poblano peppers, cherry tomatoes, or rice can be added to this salad to make it more of a meal.
Total time: 5 min
Servings: 2
  • 4 tbsp. Creamy Avocado-Lime Dressing
  • 1/2 c. Black Bean Salsa
  • 4 c. Iceberg Lettuce, chopped small
  • 1/2 c. Canned Corn | Frozen Corn, cooked
  • 4 tbsp. Cheddar Cheese, grated
  • In a medium bowl, combine the lettuce, corn, and dressing. Stir using a set of tongs to coat the lettuce. Put the salad in a serving bowl and top with the black bean salsa and cheddar.
Prep Recipes 2

Creamy Avocado-Lime Dressing🌐

Total time: 5 min
Servings: 12 fl oz.
Equipment: Refrigerator
  • 1/2 c. Guacamole
  • 1/2 c. Mayonnaise
  • 1 Limes, juiced
  • 1 tbsp. Granulated Sugar
  • 1/4 tsp. Chili Powder
  • 1/4 tsp. Salt
  • 1/8 tsp. Black Pepper
  • 1/4 c. Water
  • In a medium bowl, whisk together the guacamole, mayonnaise, lime juice, sugar, chili powder, salt, and pepper. Whisk in enough of the water to thin the mixture until it just coats the back of a spoon.
  • Store in the fridge in an airtight container for up to 3 days.

Black Bean Salsa🌐

Total time: 40 min
Servings: 4 c.
Equipment: Stove & Refrigerator
  • 2 tsp. Olive Oil
  • 1 Onions, diced
  • 12 oz. Jarred Pickled Jalapeños, drained
  • 15 oz. Canned Black Beans, drained and rinsed
  • 14 oz. Canned Tomatoes, drained
  • 2 tbsp. Fresh Cilantro, chopped
  • 1/4 tsp. Salt & Black Pepper
  • In a medium pot, warm the olive oil over medium heat. Add the onion and cook for 5 minutes, or until translucent. Add the jalapeños and cook for 2 more minutes.
  • Throw in the black beans and tomatoes and bring to a boil. Reduce the heat to low and simmer the salsa for 15–20 minutes, or until thick.
  • Remove from the heat and stir in the cilantro. Taste and season with salt and pepper. Put the salsa in a container and cool in the fridge overnight.