Post by --Mrs.Mommy-- on Feb 15, 2007 17:55:06 GMT -5
Four-story fiesta salad
Layers of colourful red pepper, black beans, corn, shredded lettuce and tomatoes are not only eye-catching but also good for you. Here's the perfect make-ahead salad--it tastes better if it sits for a little while, hence it's an ideal dish for picnics or backyard get-togethers.
Preparation time 15 minutes
Makes 14 cups (3.5 L), for 6 to 10 servings
1 small head romaine lettuce
1 red pepper
2 (12-oz/341-mL) cans whole kernel corn niblets, drained
3 green onions
3 large tomatoes
1 jalapeno pepper, seeded and minced
19 oz (540 mL) can black beans, drained and rinsed
1/4 cup (50 mL) chopped fresh coriander
1/4 cup (50 mL) red wine vinegar
2 tsp (10 mL) each ground cumin and chilli powder
1 tsp (5 mL) dried leaf oregano
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cayenne pepper
1/4 cup (50 mL) olive oil
2 ripe avocadoes
pinches of salt and freshly ground black pepper (optional)
1. Wash and dry lettuce leaves. On a cutting board, stack several leaves, then thinly slice. Repeat with remaining leaves. Lettuce should measure about 8 cups (2 L). Place in a large glass bowl. Core and seed red pepper. Cut into 1/2-inch (2.5-cm) pieces. Place in a medium-size bowl and stir in corn. Spoon over lettuce. Thinly slice green onions and add. Core tomatoes, and then coarsely chop. Sprinkle overtop. Finish with jalapeno, black beans, then and coriander.
2. In a small bowl, whisk vinegar with cumin, chilli powder, oregano, salt and cayenne. Then whisk in oil. Pour mixture over salad but do not toss. Salad keeps well, covered in the refrigerator, up to 4 hours or overnight. Just before serving, peel avocados and discard pits. Slice into thin wedges and layer on top of salad. Sprinkle with pinches of salt and pepper, if you like. Great with grilled chicken.
• Seasonal tip We used canned corn in this salad to speed things up. If fresh corn is available, you can substitute 2 cups (500 mL) cooked fresh corn or frozen niblets.
thanks deanne ~
Layers of colourful red pepper, black beans, corn, shredded lettuce and tomatoes are not only eye-catching but also good for you. Here's the perfect make-ahead salad--it tastes better if it sits for a little while, hence it's an ideal dish for picnics or backyard get-togethers.
Preparation time 15 minutes
Makes 14 cups (3.5 L), for 6 to 10 servings
1 small head romaine lettuce
1 red pepper
2 (12-oz/341-mL) cans whole kernel corn niblets, drained
3 green onions
3 large tomatoes
1 jalapeno pepper, seeded and minced
19 oz (540 mL) can black beans, drained and rinsed
1/4 cup (50 mL) chopped fresh coriander
1/4 cup (50 mL) red wine vinegar
2 tsp (10 mL) each ground cumin and chilli powder
1 tsp (5 mL) dried leaf oregano
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cayenne pepper
1/4 cup (50 mL) olive oil
2 ripe avocadoes
pinches of salt and freshly ground black pepper (optional)
1. Wash and dry lettuce leaves. On a cutting board, stack several leaves, then thinly slice. Repeat with remaining leaves. Lettuce should measure about 8 cups (2 L). Place in a large glass bowl. Core and seed red pepper. Cut into 1/2-inch (2.5-cm) pieces. Place in a medium-size bowl and stir in corn. Spoon over lettuce. Thinly slice green onions and add. Core tomatoes, and then coarsely chop. Sprinkle overtop. Finish with jalapeno, black beans, then and coriander.
2. In a small bowl, whisk vinegar with cumin, chilli powder, oregano, salt and cayenne. Then whisk in oil. Pour mixture over salad but do not toss. Salad keeps well, covered in the refrigerator, up to 4 hours or overnight. Just before serving, peel avocados and discard pits. Slice into thin wedges and layer on top of salad. Sprinkle with pinches of salt and pepper, if you like. Great with grilled chicken.
• Seasonal tip We used canned corn in this salad to speed things up. If fresh corn is available, you can substitute 2 cups (500 mL) cooked fresh corn or frozen niblets.
thanks deanne ~
