Side dishe for 7

Mexican Bean and Corn Salad

Name: Mexican Bean and Corn Salad
Total time: 30 min
Yield: 7 servings
Cuisine: Mexican
Ingredients: 1 head romaine lettuce; 1 cans (15 oz) black beans; 1 cup cherry or grape tomatoes; 2 ears sweet corn on the cob; 3/4 english cucumber; 1 red bell pepper; 1 avocado; 1 bunch radishes (optional); 1/4 cup chopped red onions; 1 cup cubed pepper jack cheese (optional); 3/4 cup raw pepitas; 1 tsp olive oil; 1/2 tsp chili powder; freshly cracked salt; 6 corn tortillas; 2 tsp vegetable oil; freshly cracked salt; 1 recipe cilantro lime dressing; 1 recipe chipotle chicken; 1 recipe chili lime chicken; 1 recipe cilantro lime chicken

Black beans, corn, vegetables, avocado, cheese, and pepitas combine with a simple chili oil dressing.

$2.50per serving $$

30 minstart to table

7servings

Mexican Budget Side dishes Lunches No-cook Summer

Ingredients

1 head romaine lettuce
1 cans (15 oz) black beans
1 cup cherry or grape tomatoes
2 ears sweet corn on the cob
3/4 english cucumber
1 red bell pepper
1 avocado
1 bunch radishes (optional)
1/4 cup chopped red onions
1 cup cubed pepper jack cheese (optional)
3/4 cup raw pepitas
1 tsp olive oil
1/2 tsp chili powder
freshly cracked salt
6 corn tortillas
2 tsp vegetable oil
freshly cracked salt
1 recipe cilantro lime dressing
1 recipe chipotle chicken
1 recipe chili lime chicken
1 recipe cilantro lime chicken

Steps

Drain and rinse the black beans for 3 minutes.
Chop the romaine, tomatoes, cucumber, bell pepper, avocado, radishes, and red onion for 15 minutes.
Whisk the olive oil, vegetable oil, chili powder, salt, and pepper in a small bowl for 2 minutes.
Check that the thickest part of the poultry reaches 165 F before serving.
Toss the vegetables, beans, corn, cheese, pepitas, and dressing in a large bowl for 10 minutes.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.