I need some lessons in landscaping.
When we moved in to our current house I was heavily pregnant with our third child. That baby arrived, winter came, and by the time spring, summer and fall came around again, I was still adjusting to being a mom of three and nursing a sweaty baby. I didn’t have a lot of time or energy to care for the extensive landscaping that had come with our front yard (ugh, first world problems).
Now that all three kids can run and play without me holding or even directly supervising them, I have a little more time for weeding / raking / pruning. The only problem is I have no idea what I’m doing. How do you tell a weed from a plant you actually might want to keep? And how do you remove tiny dead leaves and pine needles from rock landscaping?! I’m doing the best I can but I’m still at a total loss.
This southwest salad requires significantly less thinking. Toss a bunch of beautiful vegetables together, serve with a flavorful cilantro lime dressing, and have a healthy, simple dinner. This salad serves two, which is perfect if you’re looking for dinner tonight and lunch tomorrow. If you don’t like black beans or you’re looking to add even more protein, you can add grilled chicken breast or toasted pumpkin seeds.
This zesty salad has a southwest flair.
- 1/4 cup finely minced cilantro
- 2 tablespoons lime juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 2 tablespoons olive oil
- 4 cups chopped romaine lettuce
- 1/2 cup low sodium canned black beans , rinsed and drained
- 8 grape tomatoes , halved
- 1/2 cup corn , thawed if frozen
- 1/2 avocado , sliced
- 2 scallions , thinly sliced, white and light green part only
- In a small bowl, whisk together cilantro, lime juice, cumin, and chili powder. Continue whisking and slowly stream in olive oil until the dressing thickens. Set aside.
- Divide remaining ingredients amongst two large plates or bowls. Serve dressing on the side for dipping or pour desired amount over the top.