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Salads, Poultry, Pasta/Rice, Party Food, Novelty, Mexican | |
| Dressing 1 medium jalapeno pepper, seeded and coarsely chopped 1 clove garlic ¾ teaspoon minced fresh ginger root ⅓ cup honey ¼ cup lime juice ¼ cup packed cilantro leaves 2 teaspoons balsamic vinegar ½ teaspoon salt, or to taste ½ cup extra-virgin olive oil Salad Ingredients SALAD 1 large head romaine lettuce chopped (8 cups) 1 15 oz. can black beans rinsed and drained 1 cup cherry or grape tomatoes halved 2 ears sweet corn on the cob Charred and cut from cob 3/4 English cucumber sliced and quartered 1 red bell pepper chopped 1 avocado pitted and sliced 1 small bunch radishes thinly sliced, optional 1/4 cup chopped red onions 1 cup cubed pepper jack cheese more or less to taste Pepitas Tortilla Strips | |
| For Dressing Pulse jalapeño, garlic, and ginger in a food processor until finely chopped. Add honey, lime juice, cilantro, vinegar, and salt. Pulse 3 to 4 times to blend. Slowly pour oil into the processor with the motor running until dressing is smooth. Taste and season with salt if needed before serving. | |
| Linda liked this | |
Excellent | |
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