This is a recipe from Jamie Deen, son of Paula Deen. I took this salad to Relief Society last night-- with a few changes. I doubled the lettuce, left out the Tabasco in the dressing, put the cheese in a bowl on the side (I just used cheddar/jack cheese instead of the papper jack), and made guacamole with three avocados and had that on the side with Mission Tortilla Strips. I would probably double the dressing next time. All that aside, here is the original recipe-- I love the combination of all these ingredients. They were meant to be together. This would also be great with marinated chicken breast strips on top. I put this together at the last minute before having to leave for Relief Society so, no picture. Thanks Gabi for cleaning up the kitchen! There was cilantro everywhere!
Ingredients:
1/2 cup freshly chopped cilantro leaves
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lime juice
2 or 3 dashes hot sauce (recommended: Tabasco)
4 cups chopped romaine lettuce
2 avocados, peeled and diced
2 cups fresh or frozen corn kernels, thawed and drained
2 (15-ounce) cans black beans, rinsed and drained
1 cup chopped cherry tomatoes
About 3/4 cup (3-ounces) grated pepper jack cheese
Kosher salt and freshly ground black pepper
Directions:
In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce.
In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, and cheese. Add the dressing and toss well. Season with salt and pepper, to taste, and serve.
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