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Recipe by Marla Rottenstreich

The “Perfect” Shabbos Tex Mex Salad

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

Ingredients

Salad

  • 20 ounces Bowery Mehadrin Baby Butter lettuce

  • 1 cup fire roasted corn kernels

  • 1 cup halved cherry tomatoes or diced Roma tomatoes

  • 1 cup diced avocado

  • 1/2 cup canned black beans, rinsed

  • 1/2 cup chopped scallions

  • 1 cup roasted, diced sweet potatoes

Tex Mex Dressing

  • 1/2 cup fresh cilantro leaves, minced

  • 1/2 cup safflower or avocado oil

  • 1/4 cup freshly squeezed lime juice

  • 1/2 cup red wine vinegar

  • 2 teaspoons honey

  • 1 teaspoon dried garlic

  • 1 teaspoon cumin

  • 1 teaspoon sea salt

For Topping

  • blue corn (or white corn) tortilla chips, crushed

Directions

How to Assemble

1.

Roast sweet potato cubes (lightly coated in extra-virgin olive oil, chili-lime seasoning) at 425 degrees Fahrenheit for 15 to 20 minutes and let cool.

2.

Roast (fresh or canned) corn in same oven (lightly coated in extra-virgin olive oil and garlic powder) for 10 minutes.

3.

Lightly dress all salad ingredients and then top with crushed tortilla chips.

The

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