Southwestern Salad with Cilantro – Lime Vinaigrette

Monday, May 3rd, 2021
Southwestern Salad with Lime Vinaigrette
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Southwestern Salad with Lime Vinaigrette
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Ingredients
Salad
  • 2 c Mixed baby greens
  • 1 radish sliced
  • 1/2 c Red bell pepper
  • 1/2 Avocado cubed
  • 1/2 c Cherry Tomatoes halved
  • 1/4 c cilantro, fresh
  • 1/2 15 oz Black Beans rinsed and drained
  • 1 Tbsp Garlic-Butter Olive Oil
  • 1/2 c Corn
Garnishes
  • Salsa
  • Sour Cream
  • Mexican Cheese Blend
  • pepitas
  • Crunchy tortilla strips
Servings:
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Instructions
  1. Sautee the corn in the garlic butter olive oil. Let cool. Layer the salad ingredients. Whisk together vinaigrette ingredients. Toss greens and top with garnish.
Recipe Notes

Kick up the heat on this salad by adding candied jalapenos, or using a spicy olive oil instead of a citrus.  Additionally, Pineapple, Mango and Peach balsamic vinegar are all GREAT in this dish!  Play with the flavors to find your twist!

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Roasted Carrot Avocado Tacos

Wednesday, February 8th, 2017

NEW twist on Taco Tuesday . . . or Meatless Monday!

Roasted Carrot Avocado Tacos
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Roasted Carrot Avocado Tacos
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Ingredients
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Instructions
  1. Preheat oven to 450º Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender 4 to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 c water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of a spoon until thick. Stir in lime juice. Season with chili powder salt and pepper.
  2. Meanwhile, toss carrots with the Olive Twist Spanish Blend and 1 1/2 tablespoons Harissa Olive Oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes. Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges
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