27 January, 2013

The greatest salad in the history of ever.

Ohh, this salad. This spectacular, flavorful, life-changing salad.

I guess I have to say, your tastes may differ from mine. But to me, this is the greatest salad ever. One time, my mom asked Shelby and I to make this for dinner. So we made it. And then ate the ENTIRE THING. It really makes enough to feed 4. We ate it all. Before anyone got home. You guys, it's really good.

Southwest Caesar Salad
prep time: 10 minutes; serves 4

1 package (10 oz) Dole complete Caesar salad mix
1 cups cooked, cubed chicken breast
1 can (14-16 oz) low sodium kidney, black, or pinto beans (I use black); drained and rinsed
1 can (8 oz) corn, drained
1 medium tomato, cut into wedges
1 medium red, yellow, or green pepper; cut into thin slices (I tend to go with orange/red, just to add color)
1/2 medium purple onion, sliced very thin
1 medium avocado, sliced

Combine all ingredients except dressing, and toss. Add the dressing just before serving. Eat it real good.

I'm thinking next time I make it, I'll add edamame. That would officially push it over the edge of deliciousness.

1 comment:

  1. Anything with black beans, bell peppers, or avocados is my hero. Wish I could eat that stuff right now!! I'm on a don't-eat-anything-or-you'll-puke diet. :) I'll have to save this recipe for later! Fresh summer peppers!


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