Recipe of the Week: Touch of Southwest Salad
In my office this week we had a joint salad potluck party that was a huge success. Of course this is totally up my alley and I had to set a good example, being the only dietitian in the office and all. So I went with an old favorite that is always a hit. And it was-my salad got rave reviews. Not that I'm bragging (well maybe a little). I thought I'd pass it on to you. It's similar to other recipes I've posted in the past but it's been awhile since I gave you a recipe with corn and avocado so I figured it would be ok.
This recipe is in line with my efforts to come up with quick and easy recipes that don't have a lot of ingredients. Here we go:
Touch of Southwest Salad (or Avocado Black Bean and Corn Salad)
2 cans corn, rinsed and drained (or bag of white frozen corn)
2 cans black beans, rinsed and drained
2 large or 4 small avocadoes, cubed
1 bunch fresh cilantro, finely chopped
seasoned rice vinegar to taste
Combine all ingredients and mix until salad ingredients are well distributed. As for the rice vinegar, I usually shake the bottle 4 or 5 times, mix, taste and shake some more in there until I get just the right amount of vinegar. I know it's totally imprecise, so try adding the rice vinegar one tablespoon at a time so you don't overdo it.
(I haven't analyzed this recipe yet for calories, fat etc. but I intend to and will post that soon.)
Have a fruit and veggie filled day!
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