Southwest Chopped Salad

salad
Load it up into a foil pan for easy transport

I’m always making chopped salads of one kind or another, and the one today is a favorite of mine. Its all Veggie, Super filling, and insanely easy to whip up in no time flat.  I like to do a big salad like this on Mondays and the house eats on it for lunches for a few days. I also like to make this one for pot lucks and other event like it because it takes no time and is always well received.  If you are looking for a tasty, easy meatless option for your meals give this a go.

The Ingredients:

2 Romaine hearts, Chopped

1 cup black beans, Drain and Rinse

1/2 cup frozen corn, Defrosted

1 Tomato, Diced

Sweet peppers, Sliced

1 handful of cilantro, chopped

4 green onions, chopped

Bolt House Cilantro Avocado dressing to coat.

The Instructions:

Slice, chop, or otherwise go Swedish Chef on your veggies. Layer them as you see fit, top with corn kernels and black beans. Dress the salad as you like and enjoy. If you want greater contrast of texture add in some tortilla chips slightly crushed up or those pre-made Salad tortilla crouton things you see in the dressing aisle of you local grocery store.

 

 

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