Fiesta Salad

Fiesta Salad

Serving  size  6

Prep   10  mins
Cook   30  mins

Total Time:   40 mins

GutenFree Gluten Free     EggFree  Egg Free

 LactoseFree Lactose Free   Vegetarian Vegetarian

 


This salad makes a great side for your favorite Mexican dish or it can be a meal on it’s own.  Another fabulous gluten free recipe to keep your family humming along.”

 

INGREDIENTS

  • 2 corn on the cob
  • 1 head romaine
  • ¼ cup cilantro
  • 2 green onions
  • 1 jalapeno
  • 2 cups cooked black beans, either homemade or canned
  • 1 cup cherry tomatoes sliced in half

 

Cilantro Dressing

  • ¼ cup olive oil
  • 1 lime
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin

 

DIRECTIONS

  1. Heat oven @ 350 degrees.  Open corn husks and remove the silk.  Wrap back up in husks and place in oven.  Cook for 30 minutes.  When cool, cut corn off of cob.
  2. Chop the romaine, cilantro, green onions, and jalapenos.  Add to a large mixing bowl.  Add black beans, corn, and sliced tomatoes.
  3. In a small mixing bowl mix together olive oil, juice from a lime, salt, pepper, garlic, chili powder, and cumin.
  4. Add dressing to the mixing bowl and toss well.
  5. Transfer salad to a salad bowl.

 

SproutedFork


Chef Notes:

*This recipe is Paleo-friendly.

*Serve as a black bean salsa with tortilla chips.


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GutenFree Gluten Free     EggFree  Egg Free     LactoseFree Lactose Free   Vegetarian Vegetarian          *Dairy Free

 

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