Need an easy dinner or lunch? I love this one! It's colorful, flavorful, and fresh. Who doesn't love that kind of meal? The dressing is made with raw cashews, which helps give it the creamy texture. It's perfect for a summer picnic or even as a side dish. Garnish with tortilla strips or chips & a lime wedge.
Southwest Salad + Creamy Chili Lime Dressing
Creamy Chili Lime Dressing:
1 cup cashews (boiled 5 minutes & drained)
1 cup water
1/4 cup fresh lime juice (~2 limes)
1 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp sriracha
Directions:
Add all ingredients to high powered blender & puree about 1 minute until creamy smooth. Pour in mason jar or airtight container. Chill in fridge. It may thicken so add a little bit of water before serving if necessary.
Southwest Salad:
serves 3-4
2 Romaine Lettuce heart, chopped
1 large corn-on-the-cob, cooked*
2 Roma tomatoes, diced
1/2 small red onion, diced
1-2 avacado, diced
1 can black beans, drained and rinsed
1 tsp cumin
1/2 tsp chili powder
Salt to taste
1 bag Late July Jalepeno Lime Tortilla Chips (or use plain tortilla chips)
1 lime, cut into 4 wedges
You can sub canned corn but it's not as fresh and yummy!
Directions:
Prepare dressing according to recipe & chill in fridge while you prepare the salad. Cook corn on the cob (with husk on) in microwave for 4 minutes. Handle carefully and let husk cool before peeling off husk & hairs. Use a knife to carefully slice off the fresh corn kernels off the cob. Prepare produce items. In a small pot on medium heat, add black beans, cumin, chili powder & salt. Heat only until warmed (maybe 1-2 minutes). Layer salad with lettuce, black beans, corn, onion, tomatoes, avocado & crushed chips. Serve with Creamy Chili Lime dressing and a lime wedge.'
Author: Stephanie Brown, dinnerpartyofthree
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