The Local Lime Salad Recipe
Romaine Lettuce, Avocado, Black Beans, Red Bell Pepper, Corn, Manchego Cheese, Queso Fresco, Fresh Jalapeño, Fried Corn Tortilla Strips, Cilantro, Manchego Peppercorn Crema Dressing.
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Ingredients
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Salad Base
Cheese
Dressing
Method
Preparing the Ingredients
- 1
Prepare the Romaine
Wash and chop the Romaine lettuce into bite-sized pieces and place in a large mixing bowl.
- 2
- 3
Rinse the Black Beans
Drain and rinse the black beans under cold water. Add them to the mixing bowl.
- 4
Chop the Red Bell Pepper
Remove the stem and seeds from the red bell pepper, then chop it into small pieces and add to the salad.
- 5
Prepare the Corn
If using fresh corn, cut the kernels off the cob. If using canned or frozen, ensure it is thawed and drained. Add to the bowl.
- 6
Slice the Jalapeño
Remove the seeds (if desired for less heat) and finely slice the fresh jalapeño. Add to the salad mixture.
- 7
Chop the Cilantro
Rinse and chop the cilantro leaves and add to the salad.
- 8
Prepare the Tortilla Strips
If not pre-made, fry corn tortillas until crispy, then cut into strips and set aside for garnish.
Assembling the Salad
- 9
Combine the Ingredients
Gently toss all the prepared ingredients together in the mixing bowl to combine evenly.
- 10
Add the Cheese
Sprinkle the manchego cheese and queso fresco over the top of the salad.
- 11
Dress the Salad
Drizzle the manchego peppercorn crema dressing over the salad and toss gently to coat all ingredients evenly.
- 12
Garnish and Serve
Top the salad with the fried corn tortilla strips just before serving for added crunch.
