Mexican Chopped Salad

I have noticed that I tend to go in cycles with food that I like/eat a lot.  I will find a food or combination of foods that I really like and then will eat some variation on that same thing until I totally kill it for myself and need to move on to the next thing.   Does that happen to anyone else??

For a long time I ate beets on a weekly basis and then just looking at them made me kinda sick for awhile.

But I’m happy to report that they’reee backkk…

Beets+olive oil+feta+salt+pepper.  A random but winning combo.

The other salad ‘recipe’ that I have been eating has been my lunch and dinner staple for about 2 weeks now.  I sometimes hate to share salads because I feel like there isn’t really a recipe involved but this one is good enough that I think it deserves a mention.  Plus, I make a lot of different variations of salads which is the only way I don’t get sick of them, so maybe I should share them more.  This recipe is great because the dressing (probably the best part) is really versatile.

I have made 4 or 5 ‘batches’ and then eaten them for a lot of lunches and dinners.

The original recipe from Epicurious is here.  I didn’t follow the recipe exactly and here is the one I usually make:

Mexican Chopped Salad

2.5 cups (finely) chopped romaine lettuce

1 can black beans, drained and rinsed

1 container of grape tomatoes (I left them whole)

Corn cut off the cob from one piece of corn

1 avocado, diced

1 handful each of celery, chopped grean beans and cabbage

1/4 cup feta

Dressing:

1/4 cup fresh lime juice

1/8 cup olive oil

1 T maple syrup (original recipe calls for honey which I think would be better but syrup is all I had)

4-5 T chopped cilantro

1 garlic clove

1 t chopped jalapeno pepper

Directions:  Pretty simple, just chop all the veggies and combine.  I usually don’t add the dressing directly to salads especially if I’m going to take them for lunch, but I added the dressing to this one and even two days later thought it still tasted great.  I think it is because the vegetables are all so finely chopped that nothing got soggy.

For the dressing, I cut down on the olive oil and sweetener as compared to the original recipe and just blended everything together.  I do not think it needs more than 1 T of honey/syrup–that much was plenty!  But you might want to add more than 1/8 cup oil depending on how sour it tastes.

This was great as is, I added chicken a few times, I also made it again without the beans bc I had run out.  I do like how my original salad was more of a Mexican salad–my later versions strayed from that a little.   I also made it with bacon the other day.

 

 

Today I made a version that didn’t have black beans, but I added some carrots, broccoli, cauliflower and some quinoa in place of meat (it is meatless Monday after all).

I mixed the dressing in last night to this one.  I also added a few tablespoons of guacomole on top.  Not just any guacomole but Trader Joe’s lightended up guac.  They add greek yogurt and it is greatt.  My new favorite Trader Joe’s find!

I think I’ll go back to making the original recipe above (instead of using the other veggies) and add in some of this guac+black beans again.   I seriously feel like I have eaten only this salad for the past few weeks!  So go make it while summer produce is still around :)

What do you guys think?  More salad recipes or are those boring?

Hope you had a great Monday!

Katie

 

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