Ah, Cinco de Mayo. A celebration that typically ends with a bad hangover and a bloated gut. Mark and I celebrated a little differently today (not that I'm even totally sure why we celebrated this holiday, but it's fun, so I guess that's reason enough). After a run at a local cross country course in this gorgeous weather, Mark and I picked up a few items at the grocery store for a Mexican-inspired dinner. I was really craving yet another salad. I know, I know, you don't make friends with salad. Oh well, I love them, and this warm weather makes me want cool, light food. A single serving of a little homemade margarita (thank you limeade concentrate, what a time saving trick!) was the perfect accompaniment to this salad. The recipe below serves two really hungry people.
Mexican Chopped Salad with Lime Dressing
-2 servings of mixed greens (I used romaine and mesclun mix)
-1 15 oz can black beans, rinsed and drained
-1 8 oz can whole corn kernels, rinsed and drained
-1 large tomato, seeded and diced
-half a cucumber, seeded and diced
-1 avocado, diced
-juice of 3 limes
-juice of 1 lemon
-3 tbsp olive oil
-1 clove garlic, grated
-1 tbsp agave syrup
-1 tbsp chili powder
-salt and pepper
-Divide the greens between two dinner plates and set aside.
-Combine the beans, corn, tomato, and cucumber in a bowl. Toss to combine, and then divide the mixture evenly over the two plates of greens.
-Sprinkle the diced avocado evenly over the two salads.
-In a small bowl, combine the citrus juice, oil, garlic, agave, chili powder, and salt and pepper. Whisk to combine. Divide in two and drizzle evenly over the salads. Serve immediately.