Mexican Salad

TJ's favorite kind of food is Mexican. He likes all of my cooking (except for the tomato soup with soy milk incident....don't ask), but he has a special place in his stomach for Mexican.

One Sunday, our friends Anna and Aaron invited us over for chicken enchiladas (which were incredible) and asked us to bring a salad. So, I set out to come up with a Mexican-inspired salad to complement the meal. This is what I came up with. (Note: this meal can easily be turned from side to entree with the addition of chicken breast.)

Mexican Salad

1/2 head of romaine lettuce
1/2 yellow bell pepper
1/2 red bell pepper
2/3 can black beans
1 avocado
1/4 bunch of cilantro
1 lime
Optional: White corn tortilla chips
Optional: two boneless skinless chicken breasts

salsa verde

1. Use a lettuce knife to chop lettuce into pieces, or tear by hand. (This prevents lettuce from getting brown.) Set aside in a large salad bowl.
2. Dice bell peppers and avocado into bite-sized pieces and add to bowl.
3. Rinse and drain black beans. Add 1/2-whole can to bowl. (If I'm not doing chicken, I'll season the beans with a bit of taco seasoning before adding them in.)
4. Give the cilantro a rough chop to release flavor and remove stems. We love cilantro, so I put more than some may like.
5. Cut lime in half and squeeze over salad.
6. If adding chicken, cook in a skillet with some olive oil and season with cumin and chili powder. Cut into bite-sized pieces and add to salad.
7. Just before serving, crumble some tortilla chips over salad for added crunch.


In a blender, mix about equal parts ranch and salsa verde (I like the Safeway Select brand). Add more of one or the other depending on your tastes. Drizzle over salad.

This salad is way easy and can of course be altered to your tastes. However, the dressing is NECESSARY for the full effect (credit to my mother-in-law and Cafe Rio for the dressing idea).

Happy eating!!

1 comment :

  1. Sounds yummy! I want to know about the tomato soup incident =)


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