Spring is coming, and with the longer, warmer days approaching, our thoughts turn to lighter meals with bright, fresh ingredients. This southwestern salad is a great transition dish, easing you into spring tastes and textures. Served in a warm, crunchy tortilla bowl, the ingredients are a mix of fresh veggies and seasonings combined with corn, avocado, and black beans, which gives the salad enough substance to fill you up without weighing you down.
4 tsp. vegetable oil
4 large flour tortillas
2 romaine lettuce hearts
½ medium red onion
1 c. canned corn, rinsed and drained
1 c. canned black beans, rinsed and drained
¼ c. olive oil
¼ c. lime juice
1 clove garlic, minced
⅛ tsp. cumin
½ tsp. red pepper flakes
3 tbsp. chopped fresh cilantro
½ tsp. salt
½ tsp. pepper
Preheat the oven to 350°F.
Place 4 medium (1.2 quart) oven-proof bowls on the counter. Pour in 1 tsp. vegetable oil per bowl and rub around to coat the surface.
Press each tortilla into an oiled bowl. Tortillas will have some folds.
Bake for 10 minutes or until golden brown. Set aside to cool.
Cut off the bottoms of the romaine hearts, then make 3 cuts lengthwise on each and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
Dice the avocados, tomatoes, and onions, and add them to the salad bowl.
Add the corn and black beans.
In a small bowl, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper.
Pour the dressing over the salad and toss to coat.
Fill each tortilla bowl with the salad
Recipe provided by Tasty.