Betty demonstrates how to make Southwestern Chopped Salad. This is a healthy salad with chopped lettuce, black beans, whole kernel corn, cherry tomatoes, green onions, and orange bell peppers, tossed with an avocado-cilantro salad dressing.
|Iceberg lettuce head||1/2 (chopped into 1|
|Black beans||15 Ounce , drained, rinsed|
|Whole kernel corn||2 Cup (32 tbs) (fresh or frozen and thawed)|
|Cherry tomatoes||2 Cup (32 tbs)|
|Orange bell pepper||1 Large (cut in half|
|Green onions||5 , chopped finely|
|Coarsely chopped fresh cilantro||1 Cup (16 tbs)|
|Avocado||1/2 , peeled (seeded and coarsely chopped)|
|Lime juice||2 Tablespoon|
|Garlic cloves||2 , minced|
|Olive oil||1/4 Cup (4 tbs)|
|White wine vinegar||1/2 Tablespoon|
Place prepared lettuce, black beans, corn, tomatoes, bell pepper, and green onion in a large bowl.
Toss lightly and set aside.
For the salad dressing, place cilantro, avocado, lime juice, garlic, olive oil, vinegar, and salt in a blender.
Blend until smooth. Pour dressing over top of salad.
Toss gently and serve into a nice salad bowl or plate.