Today was the last day of school. Andrew signed Elizabeth’s yearbook with “It’s good to have a sister in the same grade.” I hope that sentiment lasts forever.
As I am shopping for the ingredients for this salad, I see a guy at the grocery store with “Fuel City” on his knit shirt. “Fuel City as in Fuel City Tacos?” I ask (I am doing my best “Louise” – that’s my mom and no one is a stranger; in 5 minutes or less, she can uncover your whole story and then she’ll probably offer to give you a tour of Fort Worth and make you some homemade sourdough bread and jam.) Back to Fuel City, the guy is the general manager; I tell him about being taken there for my birthday lunch; cooking barbacoa in an attempt to recreate; he laughs and gives me a coupon for a free car wash.
Is it still swimsuit season? Better eat another salad. This salad is packed with lots of vegetables and a light, flavorful dressing.
|Mexican Chopped Salad|
with Honey-Lime Dressing
1. 2 1/2 C chopped romaine lettuce
2. 1 can (15.5 oz) black beans, rinsed and well drained
3. 3/4 C chopped seeded tomato
4. 3/4 C fresh or canned corn kernels
5. Half a ripe avocado, diced
6. 1 red bell pepper, chopped
7. Optional add-ins: grilled chicken; 3/4 C chopped peeled jicama or cucumber; 3/4 C thinly sliced radishes or red onion; 1/4 C crumbled reduced-fat feta cheese
1. 1/4 C fresh lime juice
2. 1/4 C olive oil
3. 2 T honey
4. 2 T finely chopped fresh cilantro
5. 1 garlic clove, peeled and minced
6. 1 t chopped jalapeño pepper
Toss all salad ingredients in a large bowl. There are a lot of optional ingredients to choose from and customize this salad to your favorite tastes.
Using a mini food processor, combine all ingredients for the dressing. (When done, try not to spill it on the counter like I did.)
Pour salad dressing over the salad mixture. Toss again. Season with salt and pepper to taste.