Southwestern Salad Bar
|Fajita seasoning||1 Tablespoon|
|Fresh corn kernels||2 Cup (32 tbs) (About 4 Ears)|
|Fresh lime juice||5 Teaspoon, divided|
|Minced fresh cilantro||2 Teaspoon|
|Chopped red onion||2⁄3 Cup (10.67 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned black beans||30 Ounce, rinsed and drained (2 Cans, 15 Ounces Each)|
|Roasted red bell peppers||7 Ounce, drained and chopped (1 Bottle)|
|Diced peeled avocado||1⁄2 Cup (8 tbs)|
|Light ranch dressing||3⁄4 Cup (12 tbs)|
|Minced canned chipotle chiles in adobo sauce||1 1⁄2 Teaspoon|
|Chopped romaine lettuce||12 Cup (192 tbs) (Packaged)|
|Chopped skinless boneless rotisserie chicken||3 Cup (48 tbs)|
|Shredded reduced fat cheddar cheese||6 Ounce|
|Unsalted baked tortilla chips||2 1⁄2 Ounce, crumbled (1 1/2 Cups)|
|Chopped peeled mango||1 Cup (16 tbs)|
|Sliced green onions||1 Cup (16 tbs)|
|Thinly sliced radishes||1⁄2 Cup (8 tbs)|
1. Cook fajita seasoning in a large saucepan over medium heat 2 minutes or until toasted, stirring frequently. Combine seasoning, corn, 1 tablespoon juice, and cilantro in a medium serving bowl.
2. Combine onion, garlic, beans, and bell peppers in a medium serving bowl. Combine avocado and remaining 2 teaspoons juice in a small serving bowl, tossing gently to coat. Combine dressing and chipotle in a small serving bowl.
3. Place lettuce in a large serving bowl. Place chicken in a medium serving bowl. Place cheese, chips, mango, green onions, and radishes in individual serving bowls. Arrange bowls, buffet-style, beginning with lettuce and ending with dressing.