I may have missed the sign up for Vegan MoFo (seriously, I’ve missed it three years in a row… at this point it is tradition), but that doesn’t mean I can’t still participate!
I love a good salad, but I am terribly unimaginative when it comes to making my own at home. I used to go to this build-your-own salad place on campus that had all sorts of cool combos, but I always ended up getting the same thing.
About a year ago I went to Yard House in Downtown Denver and ordered the BBQ Chicken Salad (avocado, corn, cheddar-jack, tortilla strips, tomato, beans, citrus bbq, fried onions, cilantro and chipotle ranch). The flavors were incredible, but it definitely wasn’t vegan and was calorie-filled – 913 calories to be exact. Holy guacamole, Batman!
This is my take on a southwestern salad – maybe not a light salad, but definitely lighter that the Yard House version. I say that this recipe is inspired by that salad, but looking back at it, they really are so different… but I guess that’s how inspiration should work.
Gather your ingredients. The Nayonaise may seem questionable, but I mix just a tiny bit with the salsa to make a creamy dressing – feel free to use ranch instead. For 4 or 5 servings I’ll use three heads of romaine, two avocados, two small tomatoes, a can of corn (drained) and a can of black beans (drained and rinsed).
Rinse your lettuce and chop, chop, chop! Xavier and I both love thinly shredded lettuce. Buying heads of lettuce is cheaper than buying the pre-chopped bagged salad. It takes two minutes to wash, cut and dry, and it will save you a few bucks.
I drain and rinse my beans and corn in a colander and let them sit to thoroughly dry. Again, soggy salad just isn’t my thing.
Chop up the avocado and tomato and toss with the romaine, beans and corn.
- 3 heads of romaine (roughly 8-10 cups shredded)
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 2 small tomatoes or 1 large tomato, diced
- 2 avocados, diced
- Rinse romaine. Finely shred and pat dry.
- Drain and rinse corn and black beans (I like to do this in a colander). Let dry.
- Dice tomato and avocado.
- Toss all salad ingredients together.
- Make dressing, two parts salsa and one part Nayonaise/ranch. Top salad and enjoy!