South of the Border Caesar Salad

Servings

Serving size

about 3 cups salad

COOKING TIME

30 Minutes

CHILLING TIME

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.

Serve with South of the Border Caesar Dressing

Ingredients

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)

Instructions

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.