LAURA LEE ALICE
COOKS
®
This is such a simple recipe to make, but it packs lots of flavors. I remember when I
first started making this salad, avocados were hard to find. Now, they are just
about everywhere.
Southwest Salad
Ingredients
• 2 cups Romaine lettuce, shredded or chopped
• 2 medium tomatoes, chopped
• 1 small cucumber, ¼-inch slices
• 1 cup frozen corn
• 1 cup black beans, drained
• 2 Tbsp canned green chilies, chopped (optional, but does offer a lot
of flavor)
• ½ cup sliced ripe olives (can also use green olives or both)
• ½ cup sharp Cheddar cheese, fine shred
• Corn chips, ½ cup crushed, for mixing in salad. Whole chips for scooping.
• 1 large avocado, cut into small chunks or slices
Instructions
Mix all of the ingredients, adding the corn chips and avocado last, right before
tossing with the dressing.
Dressing
Ingredients
• 1 tsp finely minced onion
• ½ cup sour cream
• 2 Tbsp Italian salad dressing
• ½ tsp sea salt
• ¾ tsp chili powder
Instructions
Combine all ingredients; serve over Southwest Salad.
About the ingredients:
• Romaine lettuce-Usually one medium head will be enough for four people.
• Tomatoes-You can also quarter the small tomatoes like San Marzana.
• Cucumber-¼-inch slices work well for this salad. Halve the slices if they're large.
• Corn-Allow ¼ cup per person.
• Black Beans-Rinse and drain for the best results.
• Green chilies-Optional but give this dish great flavor
• Olives-Use ripe or green olives or even a mixture. Halve or slice.
• Cheese-The sharp Cheddar blends so well with the other flavors.
• Avocado-Use two if they're small.
• Corn chips-I love to use colored chips for visual interest.
