My last post, Lettuce Start the Day, described how to prepare lettuce and greens to easily pull together a meal. Today I thought I would share this quick salad with you. We love having fresh salsa on hand and it is refreshing and filling over a big bed of lettuce.
For me, this recipe comes together quickly because we always have washed and chopped lettuce in the refrigerator, frozen beans (cooked from dry), and corn in the freezer. To use the frozen beans I cover the amount I need in cold water and let them sit for a minute then I put them in a strainer to drain the water or if you have enough time you could simply defrost the beans in the refrigerator. If I don’t have fresh corn I use a cup of frozen corn and place it on a dry pan over medium heat until it starts to turn golden brown.
We usually split this recipe between the two of us, served on lettuce, as a meal.
2 ears of corn, roasted or 1 cup of frozen corn, roasted
2 Roma tomatoes, diced
1 avocado, small cubes
2 cup of black beans
1/4 cup cilantro leaves, chopped
1/4 cup red onion, diced
1 cup mini sweet peppers, sliced into rings (see note)
1 hot pepper, diced (optional)
Juice of 1 lime
1 TBSP champagne vinegar or white vinegar
Place all of the ingredients in a bowl and mix together well. Refrigerate for at least an hour before serving.