Cantina Salad Recipe
chopped romaine, cucumbers, roasted corn and poblano, black beans, mixed cheese, pico de gallo, guacamole, tortilla strips, choice of avocado ranch or chili lime vinaigrette
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Ingredients
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Salad Base
Dressings
Method
Preparation
- 1
Prepare the Vegetables
Wash and chop the romaine lettuce into bite-sized pieces. Peel and dice the cucumber into small cubes. Roast the corn and poblano pepper until the corn is slightly charred and the pepper is softened, about 10-15 minutes.
- 2
Combine Salad Ingredients
In a large bowl, combine the chopped romaine, diced cucumbers, roasted corn, and diced poblano pepper. Add the black beans and mixed cheese, and gently toss to combine.
- 3
Add Toppings
Top the salad mixture with pico de gallo, guacamole, and tortilla strips. If desired, set aside for a moment while preparing the dressing.
Dressing
- 4
Choose Your Dressing
You can either use the avocado ranch dressing or the chili lime vinaigrette. Pour your choice of dressing over the salad just before serving.
Serving
- 5
Serve the Salad
Toss the salad gently to combine all ingredients with the dressing. Serve immediately in large bowls or on individual plates.