I’ve been on kind of a salad kick lately. (That’s if you define a salad kick as eating a salad occasionally and loving it, because let’s be honest – you can only eat so much salad before all you want is a big slab of meat to stuff your face with.) Anyway, I’ve been trying to eat salads more often, especially when I go out to eat. At almost every restaurant though, I find myself being pulled towards the Southwestern type salads. They’re just too dang good to resist! So, as we were having friends over for dinner the other night, I thought, “Why not try to recreate a Southwestern salad myself?” And that’s exactly what I did.
The best thing about salads is there is no cooking or actual work involved really. You just throw everything in a bowl and tadah! Your meal is served. The thing I like most about this particular salad is that the beans provide some protein, so it actually does a pretty good job at filling you up. I love meals like that – healthy and substantial!
- 2 heads Romaine lettuce, chopped – more or less depending on how lettucey (yes, that’s a word) you want it to be.
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can corn, drained
- 1 Roma tomato, diced
- 1 avocado, diced
- 3 green onions, chopped
- Southwestern seasoned tortilla strips (or the original kind is fine, but I strongly recommend the Southwestern kind)
- Combine all of the ingredients except for the tortilla strips in a bowl and mix together well.
- Add the tortilla strips either just before you serve the salad or to each individual serving, so they don’t get soggy and gross.
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