16 December 2010

mexican salad

Although I’m sure it would earn an enthusiastic What the hell is this? from our dear and authentically Mexican neighbor, this is a new favorite among the authentically non-Mexican Burnham family.

I wish I had a picture because it's really pretty.

1 head Romaine
1/3 bunch of cilantro, roughly chopped
      Toss together.
2 tomatoes, deseeded and chopped
red onion, sliced, to taste
1 avocado chopped

1/2 can black beans
1/2 can whole kernel corn
1 1/2 c cheddar and/or jack cheese
      Combine into salad.
corn chips

Dressing (My variation of Catalina. Bottled would work fine, I’m sure.)
1/4 c ketchup
slight 1/4 c sugar
1/4 c red wine vinegar
1/4 cup chopped onion
1/2 t paprika
1/4 t Worchestershire sauce
1/2 t minced garlic
s & p
      Whisk together.
1/2 c oil
      Blend other ingredients and slowly drizzle oil while running the blender to emulsify.

Set corn chips and dressing on the side for people to assemble it themselves. This is the trick to not making this into a disgusting and/or soggy taco salad.

Serves 6.

Optional: Grill and slice a chicken breast on top. Fajita seasonings or blackened chicken would be good. Corn chips can be easily made by brushing corn tortillas with oil, lime juice, and salt, slicing and baking at 350 for 10-20 minutes. Watch closely.

1 comment:

Liz said...

I'll have to wait until next summer to try it. Can't bear to buy a pink tomato...