Mexican Avocado Salad
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Red onions (peeled and sliced)
- 2 cups canned Kidney beans (rinsed and drained)
- 2 cups frozen or canned, whole-kernel Corn (thawed and drained)
- 4 scallions (cleaned; trimmed and sliced)
- 3 Plum tomato (rinsed; trimmed and sliced into wedges)
- 2 Haas Avocados (peeled; pitted and roughly chopped)
- ¼ cup fresh cilantro (rinsed and shaken dry)
- ¼ cup Lime juice
- ½ tsp freshly ground Black pepper
- ½ tsp Cumin
- 4 Flour tortillas
- 4 ½ cups Romaine lettuce (rinsed and cut into bite-size pieces)
- ¾ cup shredded Cheese (4 Cheese Mexican Blend recommended)
Preparation steps
1.
In a large bowl, combine, red onion, kidney beans, corn, green onions, tomatoes, avocados, cilantro, lime juice, pepper, cumin and garlic. Toss to incorporate. Cover and chill in the refrigerator for 1 hour.
2.
Right before you are ready to serve, preheat oven to 350º F. Place tortillas on an ungreased baking sheet and bake for 10 minutes or until crispy.
3.
Remove bowl from the refrigerator and add lettuce and shredded cheese to the bowl; toss well.
4.
Divided salad equally among serving plates. Cut heated tortillas into thin strips and place on top of salad. Serve.
