It’s been a while. There have been many deterrents to blogging (and cooking) in the last few weeks, including, but not limited to: chopped off fingers, emergency room visits, a sick dog, two well dogs, another sick dog, summer school, party planning, and other assorted things. But enough of all that.
Let’s get back to business.
This salad is wonderful. It comes together quickly and is great for a summertime meal. It’s light, tasty and requires minimal effort, which makes it close to perfect in my book. I also think that you could toss this into a tortilla and you would get a great, light(er) burrito or taco. If you left the chicken out, it would be even easier to prepare. I think it would make a great starter or side salad for a Mexican meal as well. I thought that lime juice and a bit of olive oil made for the perfect dressing. You really don’t need to add anything more to it. The dressing was even better when it mixed with the spices from the chicken. They blended together perfectly.
2 small heads romaine lettuce, cut into bite-size pieces (about 12 cups)
1 cup corn kernels (cut from 1 to 2 ears, or frozen and thawed)
2 avocados, cut into 1-inch pieces
1 15.5-ounce can pinto beans, rinsed
1/2 red onion, thinly sliced
1/2 cup fresh cilantro
3-5 tablespoons extra-virgin olive oil
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
kosher salt and black pepper
For the Chicken
Heat the olive oil over medium-high heat. Sprinkle chicken breasts with garlic powered and chipotle to taste. When oil is hot, add chicken and cook until done, about 5-7 minutes per side. Remove from pan and allow to cool slightly. Slice into pieces.
For the Salad
In a large bowl, combine the lettuce, corn, avocados, beans, onion, and cilantro.
In a small bowl, whisk together the oil, lime juice, cumin, ¾ teaspoon salt, and ¼ teaspoon pepper.