This is a place for me to track recipes we try. Sometimes we like the recipe, sometimes we do not, and sometimes only one or two members of our family like the recipe. I try to cook from scratch and we try to avoid processed foods. As such some of the recipes I post can sometimes be a little time consuming. I also try to buy and cook with locally grown organic products. I am willing to pay a little more to achieve this goal. If I can't find local organic I buy locally produced foods and then organic foods from elsewhere. I'm a big supporter of the "eat local" idea. I do belong to 2 different CSA's here in Utah, I buy from Crossroads Urban Center's food co-op, and I am a frequent shopper at local farmer's markets.
I'm back! Stunned? I am. First I've had all kinds of computer problems and then I had major issues with my camera. Anyway hopefully it's all finally cleared up.
Today's dish comes from a neighbor who had the meal at her parents house. I then adapted the recipe to fit my family's taste and trust me this picture does it no justice. The flavors blend together well and it's a salad that you'll crave often. My favorite thing about this recipe besides the taste is from start to finish it takes about 15 minutes to make, less if you don't make your own salsa and salad dressing. Another shocking thing about this recipe is my kids, yes the world's pickiest kids, will eat this salad. So with that on to the recipe.
Lettuce (I use two salad bags or two washed heads of lettuce), I prefer romaine or green leaf but iceburg works
2 cans of Chili Beans, your choice I prefer S&W chili beans
1/2-3/4 bag of frozen corn, fresh works well too
fresh salsa, jarred works but it tastes great with freshly made
2 avocados, diced
1 cup sharp cheddar cheese, play around almost any cheese is great in this salad
2 bunches of green onions, chopped (less if you want less or leave them out if your not an onion fan)
salad dressing, I prefer my homemade Creamy Tomatillo dressing but ranch works or even sour cream
crushed tortilla chips
Here is the only cooking part of this dish: Heat the chili beans and corn until heated thoroughly. Microwave or stove either way works.
Now assemble the salad, starting from the bottom:
lettuce, chili beans/corn mixture, cheese, green onions, avocado, salad dressing and tortilla chips.