My husband Chris challenged me to post a new salad recipe on the blog each week to help motivate me to try new things and eat a little healthier this summer. I’m calling it my Summer Salad Series. I am surprised how quickly this challenge changed our dinner routine, we now have salads for dinner 4-5 times a week now.
It has been my goal to find tasty main course salads that are healthy, easy to assemble, and affordable so I have been searching the world wide web for inspiration. I found this salad recipe on the Martha Stewart and it instantly sounded appealing because it is vegetarian, easy to make, and affordable.
We gave it a try a few weeks ago and it was a hit. I think this salad could be enjoyed year round, you might not be able to find an avocado but don’t you think it would brighten up the blah winter months? Serve it with chips and salsa and a skinny girl margarita, yum!
1 can (15.5 ounces) pinto beans, drained and rinsed
1 package (10 ounces) frozen corn kernels (2 cups)
1/4 cup prepared medium tomato salsa, plus more for serving
1 bunch scallions, thinly sliced (1 cup)
1 ripe avocado, peeled, pitted, and cubed
3 plum tomatoes, thickly sliced
Coarse salt and ground pepper
1 bag (12 ounces) romaine hearts, cut into bite-size pieces
3/4 cup coarsely grated pepper Jack cheese
In a medium microwave-safe bowl, combine beans, corn, and salsa. Microwave just until warmed through, 1 minute. Set bean mixture aside.
Divide lettuce evenly among plates; top with bean mixture and cheese. Next add scallions, avocado, and tomatoes; season with salt and pepper. Top with additional salsa if desired.
I hope you enjoyed this week’s salad. Please let me know if you have a salad that you would like to share or a recipe that you want me to try.