Main Dish Salads: Part 1
I love to make one-dish meals. Perhaps if there were more than three people in my family I would make two or three-dish meals more often, but the simplicity of having a soup or salad with all of the food groups included is great for busy weeknight cooking.
Plus, the thing about salad that’s not true about soup is that you (or your children) can pick out the parts you don’t want and give them to someone who does. Like me, for instance. I like to sit next to people who dislike avocado or olives.
Here are the first of three different main-dish salads for you who want to eat more healthful food in the new year. I usually make these in the summer or spring, but thought I’d share them in the bleak mid-winter, so even if you don’t make them now, you can imagine the bright colors and feel instant cheer.
Avocado, Black Bean & Corn Salad
2 avocados, diced
1 can black beans, rinsed and drained
2 cans corn, drained (or 2-3 C. fresh or frozen corn, lightly steamed and cooled.)
1 red or green pepper, diced
2 fresh limes, cut in half and seeds removed (or 3 T. lime juice)
2 t. minced garlic
2 T. fresh cilantro, minced
1/2 t. crushed red pepper, optional (or less)
4 oz. Colby Jack, Monterey Jack, or Cheddar cheese, cut into 1/2” cubes
In a large bowl, combine the avocados, beans, corn and pepper. In a small bowl combine the juice from the limes, garlic, cilantro, and the crushed red pepper. Pour over the avocado mixture and gently toss. Just before serving, top with cheese. Serves about 6.