Recipe by Marla Rottenstreich

The “Perfect” Shabbos Tex Mex Salad

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The
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

50 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

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.

Recipe tags

bowery corn green onions greens herbs lettuce Marla Rottensteich mindbody_20 roasted vegetables salad Shabbos spring onions tex-mex veggies
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