For years I was obsessed with the Tex-Mex salad from a local bar and grill. Sure, I’m a bit sentimental because I ordered it on my first date with my future husband, (and many times after that,) but it really was one great salad. The salad is long gone from the menu, and the restaurant has totally changed its menu, but I still think about their salsa vinaigrette dressing. This is my version.
I start with a store-bought fresh salsa or pico de gallo, and jazz it up to make a tangy dressing that is far more exciting that your everyday vinaigrette. I love cilantro, but reduce the amount if you prefer. I hate when recipes tell you to let something sit for an hour, but in this case, it really does help to let the dressing sit and let the flavors mix, even if just for 15 minutes. Taste before serving, because you may need to adjust the honey and salt. Toss it over the Tex-Mex equivalent of a garbage salad, and you have a refreshing summer dinner. Roasting the corn yourself is great, but try Trader Joe’s roasted or any other thawed corn if you can’t. This is also a great use for leftover chicken.
Add chips, guacamole and a cold beer, and you have a party!
|Tex Mex Salad with Salsa Vinaigrette|| |
- 1 cup fresh salsa or pico de gallo, mild versions
- 1 bundle of cilantro, leaves only
- 1 clove of garlic, pressed
- ¼ cup lime juice (approximately 2 limes)
- ½ cup canola oil
- 1 teaspoon of honey
- Salt and pepper to taste
- 1 16 oz can of black beans, drained
- 4 ears of roasted corn, cut from the husk, or 1 ½ cup of thawed frozen corn
- 1 cup of bell pepper, any color, cut into bite-size pieces
- 2 cooked chicken breasts, shredded or chopped
- 1 avocado, cubed
- 1 cup of grape tomatoes, halved
- ½ cup red onion, thinly sliced
- 1-2 heads of romaine, torn into bite size pieces
- Toss all ingredients into a blender and blend. Let sit for up to an hour.
- Toss all ingredients together in a bowl. Easy, eh? Toss with dressing.