Southwestern Summer Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 ears fresh corn, kernels removed, or 1 cup frozen corn, thawed (5 oz.) |
6 ounces pepperoni or spanish chorizo, sliced 1/4 inch thick |
1 cup reduced-fat sour cream |
2 tablespoons fresh lime juice |
salt and pepper |
1 head romaine lettuce, washed, dried and cut into bite-size pieces |
1 (15.5 oz.) can black beans, rinsed and drained |
1 (10 oz.) package grape tomatoes, halved lengthwise |
1 avocado, peeled and cut into 3/4-inch chunks |
Directions:
1. Bring a large pot of water to a boil. Add corn and cook until crisp-tender, 2 to 3 minutes. Transfer to an ice-water bath to stop cooking. Drain and set aside.
2. In a medium skillet, cook pepperoni pieces over medium heat until browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain and cool. Set aside.
3. In a small bowl, combine sour cream and lime juice. Season with salt and pepper.
4. In a large bowl, mix lettuce, corn, pepperoni, black beans, tomatoes and avocado. Distribute evenly among 4 plates. Offer sour cream dressing on the side. Serve with tortilla strips (see below) and corn bread, if desired.
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