Four-storey fiesta salad

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PREP TIME

15 min

Makes

6 to 10 servings


Ingredients

  • 1 small head romaine lettuce
  • 1 red bell pepper
  • 2 341-mL cans whole corn kernels , drained
  • 3 green onions
  • 3 large tomatoes
  • 1 jalapeno , seeded and minced
  • 540-mL can black beans , drained and rinsed
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup red wine vinegar
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp dried oregano leaves
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 cup olive oil
  • 2 ripe avocados
  • pinch salt , optional
  • pinch freshly ground black pepper , optional

Instructions

  • Wash and dry lettuce leaves. On a cutting board, stack several leaves, then thinly slice. Repeat with remaining leaves. Lettuce should measure about 8 cups (2 L). Place in a large glass bowl. Core and seed red pepper. Cut into 1/2-inch (2.5-cm) pieces. Place in a medium-size bowl and stir in corn. Spoon over lettuce. Thinly slice green onions and add. Core tomatoes, then coarsely chop. Sprinkle overtop. Finish with jalapeno, black beans, then coriander.
  • In a small bowl, whisk vinegar with cumin, chili powder, oregano, salt and cayenne. Then whisk in oil. Pour mixture over salad but do not toss. Salad keeps well, covered in the refrigerator, up to 4 hours or overnight. Just before serving, peel avocados and discard pits. Slice into thin wedges and layer on top of salad. Sprinkle with pinches of salt and pepper, if you like. Great with grilled chicken.

Nutrition (per serving)

  • Calories
  • 169,
  • Protein
  • 5.1 g,
  • Carbohydrates
  • 20.8 g,
  • Fat
  • 8.9 g,
  • Fibre
  • 4.6 g,
  • Sodium
  • 276 mg.

Layers of colourful red pepper, black beans, corn, shredded lettuce and tomatoes are not only eye-catching but also good for you. Here’s the perfect make-ahead salad–it tastes better if it sits for a little while, hence it’s an ideal dish for picnics or backyard get-togethers.

Seasonal tip

We used canned corn in this salad to speed things up. If fresh corn is available, you can substitute 2 cups (500 mL) cooked fresh corn or frozen niblets.