Southwest Street Corn Salad Recipe
Iceberg Romaine lettuce blend topped with Brewtus’ own Santa Fe bean & corn salsa, queso fresco & topped with crushed house made taco chips. Served with avocado ranch.
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Lettuce
Chop the iceberg and romaine lettuce into bite-sized pieces and place them in a large mixing bowl.
- 2
Add Salsa
Pour the Santa Fe bean & corn salsa over the lettuce mixture and toss gently to combine.
- 3
Add Queso Fresco
Sprinkle the queso fresco on top of the salad.
- 4
Top with Taco Chips
Add the crushed taco chips over the salad as a crunchy topping.
- 5
Serve with Dressing
Serve the salad with avocado ranch dressing on the side.
