Tuesday, June 14, 2011

Mexican Salad

This is one of my latest favorites to make for lunch, but I figured why not make it for dinner as a quick and tasty meal?
You can basically out whatever you want in your version of this salad, but here's what I did for salad to serve four:

  • One head of romaine lettuce, chopped into bite-size pieces
  • A few handfuls of baby spinach
  • About a quarter cup of finely chopped onion
  • 1 can black beans
  • 1/2 C garbonzo beans
  • one ear of corn, precooked
  • 1/3 C salsa
  • Shredded Mexican four-cheese mixture
  • E.V.O.O.
  • one lime
  • Salt, pepper, cumin
Heat some oil in a pan and slowly cook the onion to soften it up.  Season it with salt, pepper, and about half a teaspoon of cumin. Once the onions are soft, add the beans and corn to heat them through, then allow it to cool slightly. Toss the spinach and romaine with the juice of half the lime and about a tablespoon of olive oil. Mix in the salsa. Add the sightly cooled onion mixture and the cheeses.

Serve it with warm tortillas on the side, fresh tortilla chips, or just enjoy it alone! I also like to add some guacamole to my serving, and others may want to top it off with sour cream or a little extra salsa. 


Monday, June 13, 2011

I'm Still Alive

It's been a while! Exams are almost over, and I pledge to get back into the daily routine of blogging. For day one of returning to the blog, I'm posting a dessert!
Both rhubarb and strawberries can be found at the farmers market right now, so yesterday I mad delicious strawberry-rhubarb crisp. It's fun to divide it into individual ramekins, or make one big dish if you like.

Here's the recipe. Enjoy!

**I would suggest using a little more oatmeal than it calls for :)