food and family in salt lake city

One big salad+2 kinds of dressings=yummy in a bowl. This salad is absolutely bursting with flavor and freshness. You won’t be sorry you tried it. Even my little helper, Zoe, enjoyed some of it.

Peanut-Lime Mexican Medley

(from The Frugal Foodie Cookbook by Alanna Kaufman and Alex Small)

2 heads romaine lettuce, thinly sliced (I only used 1 head)
1 tomato, cut into 1/2″ pieces
1 green pepper, cut into 1/2 ” pieces
1 cup canned black beans, drained
1 cup cooked corn, drained (I used corn from 2 fresh cobs of corn, cooked)
1/2 cup red onion, finely chopped
1/2 cup Cheddar cheese, grated
3 cups tortilla chips

Sesame Dressing:

1/4 cup peanut butter
1/4 cup soy sauce
1/4 cup hot water
2 teaspoons sesame oil (I used canola oil)
1 teaspoon ground ginger

Lime Dressing:

1/2 cup lime juice (I also added the zest of 2 limes)
4 teaspoons honey mustard
1/3 cup honey
1/4 cup olive oil
1 garlic clove, minced
1 teaspoon pepper
1/2 teaspoon salt

In a large salad bowl, combine lettuce, tomato, green pepper, black beans, corn, and onion. Make salad dressings separately in individual bowls by combining ingredients with a whisk. Dress salad first with sesame dressing, followed by lime dressing. Top with cheese and serve with tortilla chips crumbled on top.

Note: If you will be eating the entire salad in one meal add all the dressings, but if not, I recommend portioning out the salad in small serving bowls and adding just a little of each dressing, so any leftovers won’t turn into a soggy salad. Also this salad is one of those “kitchen sink” salads meaning throw whatever you have into it and it will still be good. I threw in some cucumbers and a handful of cilantro too. Enjoy!

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Comments on: "Peanut-Lime Mexican Medley" (1)

  1. Wow, I can’t believe I haven’t commented on this salad because I absolutely love it and have made it three times already!

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