Tuesday, April 6, 2010

Pintos and Cheese Salad

Nothing says Spring and Summer like salad and this one is perfect for a Mexican fiesta meal. Pinto beans and Monterey Jack come together with a bright and fresh cilantro line dressing

You need

Salad - 3 cups cooked and drained pinto beans
1 cup cooked corn kernels
1/2 cup diced red onion
8 ounces Monterey Jack cheese-cut into small dice

Dressing- 1/4 cup packed fresh cilantro beans
1/4 cup olive oil
1 clove garlic minced
3 tablespoons lime juice
1 teaspoon lime zest
1 tablespoon apple cider vinegar
1 tablespoon honey
1/2 teaspoon salt

How to

Place salad greens in a large bowl and toss to mix
Combine dressing ingredients in a blender until cilantro is chopped fine and dressing is well mixed. Pore over salad and serve immediately

Note--- Do not add dressing until serving time as the acids in the dressing will cause the cheese to break down and become mushy

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