A beautiful-looking meal with a multitude of colors, flavors, and textures just right for hot weather and as a festive cold-weather treat as well.
Recipe information
Yield
serves 4
Ingredients
1 15-ounce can of black beans, rinsed and drained
1 1/2 cups cooked corn kernels
1/2 cup Cilantro Lime Dressing (page 225)
2 avocados
8 cups salad greens
Tortilla chips
Chopped green olives (optional)
Sour cream or grated cheese (optional)
Preparation
Step 1
In a bowl, toss the beans and corn with the Cilantro Lime Dressing. Peel and pit the avocados and cut them into wedges or cubes.
Step 2
Arrange the salad greens on individual serving plates and mound the bean and corn salad in the center. Top with the avocado wedges and ring the bean salad with tortilla chips. If you wish, top with olives and sour cream or grated cheese.
Serving & menu ideas
Step 3
For a regional theme, start with Southwestern Cheese Soup (see page 129).
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
