Wednesday, June 12, 2013

Tex-Mex Salad

Time to put a little zip in your salad!

This salad is another themed one playing on the flavors of the southwest.  I love the flavor combinations that lend a Latin flair.  The spice of the bell peppers, earthiness of the black beans, and sweetness of the jicima.  Altogether this is a wonderful tasting salad.  

I added roasted chicken to amp up the protein aspect and to make this more of a main course meal.  You could also add olive and avocado to the mix if you like.  For the dressing I left it up to you.  Mixing some ranch with some salsa is always a good idea.  Or use a Catalina dressing for a little Latin sweetness.  Most anything will do!

So I hope you enjoy mixing up your salads a little bit.  It makes them more appealing and interesting with different flavors and textures.  It will put zip in your step, or a hitch in your get-a-long!


Tex-Mex Salad

serves 2

4 cups romaine lettuce
4 oz of sliced cooked chicken breast
1/3 c black beans
1/2 c chopped tomatoes
1/4 c corn
1/4 c sliced red onion
1/4 of a jicama sliced into thin strips
1/4 c yellow bell pepper, chopped
2 T cilantro, chopped
1/4 c grated cheddar cheese
Dressing of your choice

Place all ingredients in a large bowl and mix together. Drizzle with your favorite dressing.

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