Southwestern Chopped Salad

Ingredients

  • 1-2 Tbsp olive oil
  • 4 ears corn, kernels removed
  • 1/4 tsp salt
  • 1 head Romaine lettuce, chopped
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 2 tomatoes, chopped
  • 1 large avocado, pitted, peeled and chopped
  • 1 bunch scallions, trimmed and chopped
  • 1 can black beans, drained and rinsed
  • 1/2 cup queso fresco, crumbled (optional)
  • 1 grilled chicken breasts, chopped (optional)
  • tortilla chips, crumbled (optional)

Salad Dressing

  • 2 Tbsp cilantro
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 Tbsp honey
  • 1 garlic clove, pressed or minced
  • 1tsp jalapeno, minced
  • pinch kosher salt

Directions

  1. Salad Dressing: Combine all ingredients in a small bowl or measuring cup. Stir to emulsify and set aside.
  2. Place the oil into a 12-inch cast iron skillet over medium heat and coat the bottom of skillet. Cook the kernels in the oil for 12 minutes, or until they get a good char on them. Stir in the salt and remove from heat.
  3. Combine the remaining salad ingredients in a large bowl. Pour in the cooled corn and the reserved dressing. Toss well to combine, and serve.
Source: Jaime Lewis

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