Recipe

Lunch

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Olive Oil
Large Orange Bell Peppers
, diced
Ear of Corn
, kernals only
Green Onions
, thinly sliced
Romaine Lettuce Heads
, chopped
Cotija Cheese
, crumbled
Canned Black Beans
, rinsed and drained
Roma Tomatoes
, diced
Roasted Pumpkin Seeds
Ranch Dressing
Avocados
Limes
, juiced
Fresh Cilantro
, removed from stems

Chopped Mexican Salad w/ Creamy Avocado Ranch

Total time: 20 min
Servings: 8
Equipment: Stove
Salad
  • 1 tbsp. Olive Oil
  • 1 Large Orange Bell Peppers, diced
  • 2 Ear of Corn, kernals only
  • 5 Green Onions, thinly sliced
  • 1 Romaine Lettuce Heads, chopped
  • 1/2 c. Cotija Cheese, crumbled
  • 1/2 c. Canned Black Beans, rinsed and drained
  • 2 Roma Tomatoes, diced
  • 1/3 c. Roasted Pumpkin Seeds
Dressing
  • 1/2 c. Ranch Dressing
  • 1 Avocados
  • 1 Limes, juiced
  • 1/4 c. Fresh Cilantro, removed from stems
  • Prep bell pepper. Place olive oil in sauce pan on medium/high heat.
  • Add diced bell pepper to pan. Sauté for five minutes. While peppers cook, shave the kernels off corn cobs with a sharp knife. (The easiest way to do this is in a bowl) Slice green onions.
  • Add corn kernels and onions to pan and sauté, stirring frequently for 4 more minutes. If corn starts popping turn down heat to medium.
  • While veggies cook, place chopped romaine on a platter or in a bowl. Prep beans, tomatoes and cheese, set aside.
  • When bell pepper and corn are soft and slightly browned remove from heat and allow to cool. Make dressing.
  • Place all dressing ingredients into a blender and blend till smooth. Pour over romaine and toss. You may not need all the dressing.
  • Pour cooled corn mixture, beans, tomatoes, pepitas and Citija cheese on top of salad. Enjoy!