Mexican · Recipes · Salads

Un Poco Loco Southwestern Style Salad with Homemade Guacamole and Corn Salsa


Corn Salsa and Guacamole Salad¡Que deliciosa! A mi me encanta esta ensalada. That’s Spanish for “I really love this salad!” It embodies some of my favorite flavors: cilantro, fresh tomato and well, I think guacamole should be it’s own flavor because it’s wonderful. I have my own little recipe that I’ve modified over the years to get it just the way I like it – with lots of cilantro! It’s so good, I don’t think it really even needs any dressing. I was in a rush last night to make some food as fast as I could and I really couldn’t decide what I wanted for dinner. This took maybe 15-20 minutes to prepare because the corn and beans are cooked on the stovetop and the guacamole takes a second to make, but with flavor like this, who cares how long it took. Yes, in the pic you still see the seed. Keeping the seed in it keeps it from turning that nasty brown color. Lime juice also helps.

Here’s the fabulous recipe.

Ingredients for Corn Salsa and Salad
3 cups mixed spring greens

1 can yellow corn (regular 15 oz can)
1 can pinto or black beans (15 oz can)
1/4 cup yellow onion
1/2 diced Roma tomato
1/2 cup green bell pepper
1/4 cup cilantro, chopped
1 tbsp vegetable oil
cayenne pepper to taste
garlic powder to taste; or 1 clove of garlic minced

Make:
Heat oil in a medium saucepan on medium heat. Add corn and beans, season with cayenne pepper and garlic to taste, cook until corn is slightly browned. Remove from heat and let cool. While the corn and beans are cooking, chop your veggies!  Once corn and beans are cooled (approximately 5-8 minutes), mix them with the rest of the veggies.  Go ahead and place the spring greens onto a dinner plate.

Now, time to make the guacamole….

Ingredients for Guacamole:
1 ripe avocado (the peel will be dark green to almost black, and it will be slightly soft to the touch when pressed. Don’t let them get too black, or the insides will be all brown and rotten)
1/4 cup medium spicy salsa
1/4 cup cilantro, finely chopped
Juice of 1 key lime

Peel avocado by slicing vertically, and rotating the knife around. You’ll have to rotate it because of the giant seed inside. Once it’s sliced, pull the halves apart. Take a spoon to the half that does not contain the seed and scoop it out. For the side with the seed, carefully take a knife, gently insert it into the seed and twist (again, do this gently). The seed should release. CAREFULLY…to remove the seed from the end of the knife, put it into a thick towel and GENTLY pry the seed off. It shouldn’t take too much effort. Please guys, do not cut your hands because you KNOW that knives are sharp. This is just the way I take the seed out…if you know of a better way please tell me!
Put avocado, salsa, lime juice and cilantro into a medium bowl and mash with a potato masher until ingredients are combined. Now you have guacamole!

Assemble the salad:
On top of the greens already on top of the dinner plate, scoop out about a cup of the corn salsa and top with the guacamole. EAT!!!!!!

 

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