Southwest Salad- The Girl in the Apron- Lizzy McAvoy

Описание: I love pot luck get-togethers. I love the hang, the laughter and the food. I always find new delicious recipes at potlucks, like this Southwest Salad. My friend, Elizabeth, brought this delicious salad to a recent get together and OH MY GOSH! I literally went home and made this salad again, and again, and again! It’s a flavor packed bowl of green deliciousness. I love the choice of arugula for a pepper-y crispy flavor, topped with spiced rubbed roasted corn and black beans, fresh sweet mango, smooth avocado, crunchy cucumber and salty pepitas round out this easy to whip up salad. I encourage you to mix it up and add your own Southwest flair. Enjoy!

Southwest Salad Recipe:

Ingredients:
1 (15.8oz) can black beans, drained and rinsed
1 (15oz) whole kernel corn, drained and rinsed
2 tablespoons olive oil (or preferred cooking oil)
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon dried oregano, optional
Sprinkle of salt and pepper
1 package arugula lettuce (spinach or mixed greens would be delicious as well.)
1 mango, cubed
1 avocado, cubed
1 seedless cucumber, diced
½ cup roasted and salted pepitas (pumpkin seeds)
¼ cup- ½ cup Avocado Cilantro Greek Yogurt Dressing (I used Opa Avocado Cilantro Greek Yogurt Dressing)

Additional Salad Topping Options:
Cherry Tomatoes
Grilled Pineapple
Fresh Bell Pepper
Charred Poblano or Jalapeno Pepper
Shredded Rotisserie Chicken
Quorn Meatless Chipotle Cutlet
Here’s How You Do It:

Preheat oven to 425 degrees F.

In a large bowl, combine beans, corn, olive oil, cumin, chili powder and dried oregano. Once beans and corn are evenly coated with seasoning, spread out on a baking sheet lined with foil and sprayed with cooking spray. Roast beans and corn for 10-15 minutes, or until beans have split open. Remove from oven and sprinkle with salt and pepper. Allow to cool (the heat from the mixture will wilt the lettuce if added too soon).

In a large salad bowl, add half the container of lettuce. Top lettuce with half of roasted beans and corn, mango, avocado, cucumber and pepitas. Add remaining lettuce and toppings. Either dress the entire salad or dress individual portions. Salad will keep longer if dressed individually.