June 28, 2013
Southwest Chopped Salad
Nothing is more refreshing than a crisp salad on a hot day. This recipe combines some of the best summer produce with a just a pinch of heat from the Hot Pepper Olive Oil. The avocado in this salad reminds us to see our own inner beauty, onion helps to banish negative images we might have of our selves, and the tomatoes sing of sharing the love in our hearts. Dress it all up in passionate fire energy from the burning summer sun with Hot Pepper Olive Oil. Bask in the energy of the sun at his peak by celebrating the summer with these flavors.
- 2 cups shredded romaine lettuce
- ½ cup shredded carrots
- 1 large tomato, chopped fine
- ½ cup black beans
- ½ large red onion, minced
- 1 Tbps fresh chopped cilantro (optional)
- ¼ cup cooked sweet corn kernels
- ¼ cup shredded cheddar cheese
- 1 large avocado, cubed
- 1-2 Tbsp Cucina Aurora Hot Pepper Infused Olive Oil
- In a large bowl, combine all ingredients except avocado and olive oil. Toss until evenly blended.
- Drizzle with olive oil and toss until well coated.
- Portion into 2 large serving bowls for a large dinner salad top with avocado and enjoy!
- Note- this salad makes a great lunch! Portion into 4 smaller grab and go containers and enjoy it for lunch during the week.
- Dress it with Olive Oil just before eating.
