Now, before you go all, “Pshaw. A salad? That’s the best you could come up with this week?” Let me just say that this salad is really all about the dressing. Avocado-Lime dressing. Creamy, delicious, good on anything, avocado-lime dressing, to be exact.
This recipe comes from Vegetarian Times, May 2010. For the southwest salad you use a large bowl and mix:
2 cups lettuce
1 can pinto beans, drained and rinsed (I substituted black beans)
1 cup grape tomatoes
1/2 cup corn kernels (I used frozen)
1/4 cup chopped green onions
1/4 cup cilantro
Crushed tortilla chips (Enough to sprinkle on top, my husband got overexcited and put ours on top before mixing the salad in these photos.)
And then you make the avocado-lime dressing. You'll need:
1 ripe avocado
3/4 cup prepared (not chunky) salsa
1/2 cup sour cream
3 Tbs lime juice
4 drops Tobasco sauce (optional)
Salt and pepper to taste
Mash the avocado in a separate bowl and whisk in the salsa, sour cream, and lime. Season with Tabasco, salt, and pepper. And BAM! Best dressing ever!
We loved this dressing so much, we used it all week as a veggie dip, chip dip, and veggie wrap spread. At one point, I swear my husband was drinking it straight-up. No lie.
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