This was such an easy dinner and once I had all the ingredients I could serve it again for lunch the next day.
I love ” double duty” meals!
The original recipe was from Williams-Sonoma but I made a few changes to simplify it.
I cooked my corn and then cut it off the cob.
I think you want the corn a little firmer so I didn’t boil it but cooked it in the oven.
I also used these corn tortilla chips but you could also fry your own tortillas in corn oil.
1 can black beans, drained and rinsed
2 cups fresh corn kernels
2 cups cherry tomatoes, halved
1 small head romaine lettuce, cut into bite-size pieces
2 cups shredded cooked chicken meat
1 avocado, peeled, pitted and sliced
sliced green onion for garnish
Note: I used 4 corn cobs and a grocery store pre-cooked whole chicken.
You can also garnish with cilantro leaves.
For the lime vinaigrette:
grated zest and juice of 2 limes
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. freshly ground pepper
2/3 cup olive oil
To make the vinaigrette, in a bowl, whisk together the lime zest, lime juice, garlic, salt and pepper.
Add the olive oil in a thin stream, whisking constantly until the vinaigrette is smooth.
Assemble salad with chips on bottom, then lettuce, tomatoes, beans, corn, chicken, avocado, and then green onions. Pour dressing over to taste.
This was my favorite dressing to date…my girls said the same thing.
I put the left over in the fridge so when I served it the next day I had to let it sit on the counter for about 15 minutes and then mix it again.
Pictured is my favorite zester and garlic press. I got them years ago (15 +).
We don’t need a melting pot in this country, folks.
We need a salad bowl.
In a salad bowl, you put in the different things.
You want the vegetables-the lettuce, the cucumbers, the onions, the green peppers- to maintain their identity.
You appreciate differences.