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.
Make sure to dry your lettuce – no one likes a soggy salad. I find it’s most effective to pat dry after I’ve chopped it all up.
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.
Mix up your dressing, two parts salsa and one part Nayonaise/ranch. I use Nayonaise for myself and ranch for Xavier.
- 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!