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South Of The Border Salad

New.Wife's picture
Ingredients
  Cooked whole kernel corn 2 Cup (32 tbs)
  Ripe avocados 2 Medium, peeled, pitted & cut into 1/2-inch cubes
  Cheddar cheese/Monterey cheese 1 1⁄2 Cup (24 tbs)
  Jack cheese 6 Ounce, cut into 1/2 inch cubes
  Lemon juice 2 Tablespoon
  Fresh coriander/Parsley 2 Tablespoon, chopped
  Romaine lettuce leaves 6
For jalapeno dressing
  Ripe tomatoes 2 Medium, cored, seeded and chopped
  Garlic 1 Clove (5 gm), finely chopped
  Green onions 2 Tablespoon, finely chopped
  Canned green chili pepper 4 Ounce, chopped (1 Can)
  Pickled jalapeno pepper 1 , cored, seeded & chopped
  Lemon juice 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Fresh coriander/Parsley 1 Tablespoon, chopped
Directions

MAKING
1) Take a large salad and toss together avocado, corn, lemon juice, cheese and coriander or parsley in it. Refrigerate slightly, if desired.
2) FOR THE JALAPENO DRESSING: Take the container of a food processor or an electric blender and combine together garlic, tomatoes, green onions, jalapeno pepper, green chili pepper, lemon juice, coriander or parsley and salt in it. Cover and process until all ingredients are coarsely chopped. Add extra tomato juice if thinner consistency is desired.

SERVING
3) Arrange the salad on romaine lettuce leaves. Spoon out jalapeno dressing on the side. Serve immediately!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Interest: 
Holiday, Gourmet
Ingredient: 
Corn
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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