Recipe of the Week…Zesty Southwest Salad

Summer is the perfect time for a light, zesty mexican meal. Why not try a spin on the typical tacos or burritos by creating your own taco salad? I had the urge this past weekend to create a new recipe, and also had an odd craving for Mexican food (which is weird because I usually do not like Mexican food). I had a few random ingredients left in my CSA box and fridge, and wanted to make a healthier version of a vegetarian taco. This is one of my own creations, let me know what you think!

This is a cheap, easy, and healthy meal to make for your family. Most of the produce I used came from my CSA box, but any supplemental ingredients needed were purchased at Trader Joe’s. My best advice is to chop all of the vegetables and rinse the black beans ahead of time, and when dinner time rolls around, have your family make their own salads using the prepped ingredients.

This recipe makes 4-6 large salads. I priced this out at the grocery store, and this dish is only $2.48 per salad! So much cheaper (and nutrient-rich) than getting take-out food for the family!

Serve with whole wheat pita chips and peach salsa for a Mexican treat!

Ingredients (per salad):

The ingredients that I found in my CSA box and pantry were perfect for a summer southwestern salad!

2 cups organic romaine hearts, chopped

1/8 cup black beans, rinsed

1 oz low-fat cheddar cheese, shredded

2 tbsp. low fat parmesan ranch dressing (purchased at TJ’s)

½ cup red cherry and sungold tomatoes

½ cup red and green peppers, julienne sliced

¼ cup corn (cooked and taken straight off the cob)

Preparation:

1. Wash, dry, and chop all vegetables. Shred the block of cheddar cheese (if needed).

Wash, chop, and dry all ingredients...then arrange on a salad plate

2. Rinse black beans, strain.

3. Wrap corn on the cob in plastic wrap and microwave on high for 3 minutes. Scrap the steamed corn off of the cob with a sharp knife into a bowl.

4. Lay a bed of chopped romaine lettuce in a salad bowl. Top with remaining ingredients, and drizzle with ranch dressing.

The finished product...drizzle about a tablespoon of tangy ranch dressing on top and enjoy!

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