StovetopAmerican
Mexican chopped salad
Romaine, black beans, corn, avocado, cotija, lime-cumin. Next to asada or a bowl night.
Made it?
20 min · 20 min hands-on · pull 185°F
Ingredients
12 lb on the fire · ~7.8 lb to the table · 16 plates at 8 oz
- romaine, chopped1 head
- black beans, rinsed1 can
- corn, grilled or leftover1 cup
- avocado, diced1
- ripe tomato, diced1
- red onion, minced1/4
- cotija, crumbled1/3 cup
- cilantro1/4 cup
- olive oil3 tbsp
- limes, juice2
- cumin1/2 tsp
Method
- 1
Romaine in a wide bowl. Beans, corn, tomato, onion, cilantro.
- 2
Oil, lime, cumin, salt. Toss.
- 3
Avocado and cotija on top so they do not vanish. Hot sauce at the table.
On the plate
With this, try
- With this dish, try making cilantro-lime rice.
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- With this dish, try making cilantro-lime slaw.
Every taco night. On carnitas, fish, asada. Shred, salt, lime. Cilantro last so it stays green.
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- With this dish, try making jicama salad.
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