Wednesday, March 24, 2010

Mexi Salad

Mexi Salad
Serves 2-3.

You will need:

1 head romaine lettuce
one or two leaves red cabbage
1/2 cup black beans, drained
1/3 cup salsa verde
2 oz queso fresco, crumbled
olive oil
1/2 tsp dried oregano (optional)
6 or 7 tortilla chips, crumbled (optional)

Chop off bottom of the head of romaine. Wash and/or clean lettuce if necessary. Begin chopping strips 1/2 to 3/4 inch wide. Dice the red cabbage and incorporate with lettuce. Crumble the queso fresco onto the bed of lettuce. Add oil and vinegar, just enough to coat. Grind fresh pepper (6 to 8 turns of the mill, depending) and sprinkle 1 tsp dried oregano. Add 1/2 black beans and 1/3 c salsa verde, and toss ingredients together. Sprinkle crumbled tortilla chips on top.

Serve with Chicken Enchiladas, Tortilla Soup, or your favorite main course.

Ay yi yi!

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