South of the Border Caesar Salad



Serving size

about 3 cups salad
30 Minutes
60 minutes

This recipe can be multiplied. Once assembled, the salad does not keep well, but the corn can be made ahead of time and chilled until it’s time to assemble the salad.

South of the Border Caesar Salad


1 tsp. Olive oil
2 large ear Corn, sweet, white, raw (cut kernels from the cob)
1/4 tsp.. Ground cumin
2 Tbsp. Beer (or gluten-free beer)
8 leaf outer Romaine lettuce (shredded)
2/3 15 ounce can Canned no salt added black beans (about 1 cup beans, drained and rinsed)
12 cherry Grape or cherry tomatoes (halved lengthwise)
1/2 medium Avocados, raw (sliced)


Place the olive oil in a large skillet over medium high heat.

Add the corn and cook, tossing frequently.

Add the cumin and cook the corn until it is lightly browned.

Add the beer and cook until evaporated. Toss frequently.

Remove the corn to a bowl and chill well.

When the corn is chilled, assemble the salad, placing the romaine, black beans, tomatoes and avocado on a plate.

Top with the dressing and serve.

Serve this recipe with one of these starch side dishes.

South of the Border Caesar Dressing

Place the garlic, Worcestershire sauce, parmesan, salt, pepper, white beans, lime zest, lime juice, yogurt, and cayenne pepper in a blender or mini chopper and puree until smooth. Chill well before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free beer in this recipe.


This is NOT a low sodium recipe.

Recipe Notes

This is a cross between a Caesar salad and a Cobb salad, with a spicy twist.

"My salad days - When I was green in judgment"

William Shakespeare