Sunshine! Spring is showing its face here in the Pacific NorthWest, and it is far too warm to resist the urge to make salad, today. I’ve made variations of this salad over the last year, but I’ve finally come to the conclusion that less is more when it comes to the dressing for this flag-bearer of a salad. Here we have the quintessential SouthWestern ingredients, all dressed in little more than the sharp floral flavors of fresh squeezed lime. If you love avocado the way we do, add an additional one (in cubes) to the salad before using the final one to decorate the top. I’ve not given a quantity for the chili, as different chilis have such a variation in heat, and different people have such a variation in desire for heat. You should add enough chili to just feel the heat, here, but not overpower all the other flavors. I’ve been using 1-3 tsp of minced, fresh/frozen Hatch chilis, which seems to be about right for my family.
Serves 4 as a main course salad or 8 as a side
1 cup frozen sweet corn, defrosted
2 14oz tins of black beans, drained
minced fresh chili, to taste
2 spring onions, cleaned
7-8 small red/yellow/orange bell peppers
3 salad tomatoes
1/4 cup fresh cilantro
juice of 1/2 a fresh lime (or more, to taste)
1 small head cos/romaine lettuce
1 large avocado (or 2, if your budget copes with it)
Mix the corn and black beans together in a large bowl.
Stir the minced chili into the beans.
Slice the spring onions on the diagonal into 1/2″ pieces, and the bell peppers, and tomatoes into cubes.
Mix these into the corn and beans, stir in the chopped cilantro, and dress with the lime juice.
Rip the bigger leaves of the cos/romain lettuce into bite-sized pieces and form all the lettuce into a bed in a large (or individual) bowl/s.
Pile the bean mixture onto the lettuce bed, decorate with the avocado, and squeeze some additional lime over the top, if desired.
Serve as is, or with tortilla chips or in GF tortilla shells.