Santa Fe Salad could be a meal on its own (especially for lunch), or an easy way to sneak in veggies or extra protein to a meal. If usually make it when I a make quesadillas or when I pick up El Pollo Loco Chicken. I no longer add the cheese, but it's just as good without it. If I make it for lunch or a weekday dinner, I usually cook the corn in advance, so that all I have to do is cut an avocado, open things and dump them in the bowl. That's my kind of weekday cooking!
Ingredients:
- Romaine Lettuce
- Black Beans (I use the canned ones, but feel free to make your own)
- Corn (I think its worth to use fresh corn, I cook it in a pan with a little olive oil, but you could use canned or frozen)
- Avocado in one-inch cubes
- Sliced Black Olives
- Shredded Cheddar Cheese (optional)
- Ranch Dressing (I use Ken's Light Ranch)
Directions:
Toss ingredients together in large bowl, and serve.
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