Quick and Easy Mexican Salad
This is one of my favorite salad recipes. Don’t be scared off by the ingredient list. It’s quick and easy to make. And even better to eat.
One head of leaf or romaine lettuce, washed and dried
˝ cup cooked black beans, rinsed
1 tomato coarsely chopped
1 avocado, pitted and cut into cubes
1 small clove of garlic, minced
1 tbsp minced onion
A dash of unrefined sea salt
A handful of fresh cilantro
1 tbsp. cold-pressed flax oil
Fresh corn cut off the cob (optional)
Cut or tear the lettuce and place in bowls to form a base for the other salad ingredients. Place black beans, tomato, avocado, sea salt, cilantro, flax oil, and corn (if using) together in a separate bowl. Squeeze the juice of the lime over the other ingredients. Add the minced garlic and onion to the tomato mixture. Toss ingredients together. Serve tomato/avocado mixture over the salad green, on toasted whole grain bread, or on flatbreads.
Adapted from Healing Recipes. Subscribe to my free e-newsletter World’s Healthiest News to receive monthly health news, tips, recipes and more. Follow me on Twitter @mschoffrocook and Facebook. Copyright Michelle Schoffro Cook, PhD.