The Cowboy Salad is a classic salad tossed with black beans, roasted red peppers, lettuce and few other goodies. But why should cowboys have all the fun? So I bring you the Cowgirl Salad!
Pinto beans over traditional black, charred garlic corn and fresh yello peppers– it’s a lightened up with more deliciousness. Layers of fresh lettuce, raw peppers, radish and warm charred corn with pinto beans all tossed with creamy, spicy, lime and orange avocado cilantro dressing. Have fun with this and use whatever you have around the ranch. Giddyup!
~Happy eating,
Monique
Cowgirl Salad
1/2 head of romaine lettuce
2-3 radish, thinly slice
1/2 avocado, diced
1 yellow bell pepper, diced
1.5 cups frozen corn
1 large garlic clove
1 tbls olive oil
1/4 cup diced red onion
1 blood orange (or mango)
1 can pinto beans
handful of cilantro
Optional: Chihuahua, feta or goat cheese, grilled chicken, seared steak or tofu
Dressing
1/2 orange
1/2 lime
1 garlic clove
1/2 shallot
1/4 – 1/2 jalapeno
1 tbls honey
few pinches cilantro 2 tbls
3 tbls olive oil
1/2 avocado
salt and pepper to taste
Dressing: Place all the ingredients in a mini food processor or blender, blend to combine. Adjust seasonings to your liking.
Salad: Heat olive oil over medium heat. Add in the diced red onion, sauté for a minute, add the corn and 1 minced garlic clove. Toss well let simmer long enough to char the corn. Add the pinto beans just to warm.
In the meantime – tear the romaine lettuce onto a platter. Add the radish, bell pepper, avocado, blood orange segments and cilantro to the platter. Pour the warm corn and pinto beans (and any optional toppings) over the top. Drizzle on the dressing. Enjoy
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