Southwest Salad for a Crowd

July 12, 2009
Southwest Salad for a Crowd


Author Notes: This is a popular summer dish for Lunch Bunch, a lunch co-op with a dozen participants. You cook about twice a month and, voila, a healthy, free lunch every day.JenniferF

Serves: 12

Ingredients

  • 4 cans black beans, drained and rinsed
  • 2 red bell peppers, finely chopped
  • 1 red onion, finely chopped
  • 6 ears of corn cut off cob, (or 1 bag frozen corn, defrosted)
  • 1 pound cherry or grape tomatoes, halved
  • 1 large jalapeño, seeds and veins removed, minced
  • 2 limes, juiced
  • 1 lemon, juices
  • 1 tablespoon high quality chili powder
  • coarse salt to taste
  • bunches cilantro, chopped finely
  • 3 heads romaine, washed and chopped

Directions

  1. Mix all ingredients except romaine.
  2. Season well. Let marinate over night.
  3. Serve over bed of romaine. Serve "salad bar" style with a wide variety of delightful toppings: sour cream, feta, grated sharp cheddar, buttermilk dressing, pepitas, tortilla strips or chips, salsa, etc.

More Great Recipes:
Salad|Bean|Fruit|Vegetable|Serves a Crowd|Father's Day|Summer|Fourth of July|Vegetarian|Vegan