Who knew something so simple could be so delicious! All of the ingredients are inexpensive and easy to prepare. This is the perfect weeknight dinner for just you or the whole family!
My dinner tonight was a fluke. Just something I threw together with some stuff I had on hand because I was hungry. And OH MY GOSH it was yummy in my tummy!
I love having salads for dinner. I eat my lunch around 1 or 2 pm – usually right after an hour or so of some form of physical activity so it is full of complex carbs – whole grains, sweet potatoes, or whole grain bread such as pita (as you know I love my sandwiches) as well as a good assortment of fruits and vegetables. But later in the day I prefer to eat less complex carbohydrates and more vegetables since I know I’m not going to be as active. So salads are an easy fix because you can pretty much throw any combination of whatever veggies you have on hand and come up with something absolutely delicious. Throw in some beans, lentils, tofu, edamame, or whatever for a little extra protein (there is protein in the veggies too) and you have the perfect meal! A little fruit and maybe some dark chocolate for dessert makes the day complete.
So what did I have in my fridge? I had some butter lettuce, a little bit of onion left (maybe 1/4 of a small sweet onion), some prepared black beans, and some left over canned diced tomatoes. Then I had a few staples that I thought would go nicely in my salad: frozen non-GMO edamame and corn, salsa verde, and nutritional yeast.
Okay, so…I make my salads HUGE. I mean, really, REALLY big. And I like to put them in a big bowl with a lid so I can shake it. That way it mixes up really good and every single bite has every bit of deliciousness. YUM! The only thing is that it doesn’t look so beautiful all shaken up like that. So I waited to shake the salad until after the photo op for you wonderful Sexy Veggie Peeps. Hopefully my pics did this salad justice. Because let me tell you, it was FANTABULOUS!!!
TEX-MEX INSPIRED SALAD
Prep Time: 5 minutes Cook Time: 7 minutes Total Time: 12 minutes Makes: one salad
- 2 tablespoons sweet onion, diced
- ⅛ teaspoon granulated garlic
- Dash of sea salt
- Fresh ground black pepper to taste
- Dash of cayenne (this is hot – go easy)
- Dash of ground cumin (go easy here to – this is a strong flavor)
- ¼ cup canned no salt added diced tomatoes
- 1 tablespoon frozen corn kernels (try to get non-GMO)
- 1 tablespoon frozen shelled edamame (non-GMO)
- ½ cup prepared black beans (drained and rinsed well if using canned)
- 5 ounces butter lettuce (or other type of greens but I particularly like the butter in this recipe)
- 2 tablespoons nutritional yeast
- 2 tablespoons salsa verde
- 40 grams avocado, diced
- Heat a small skillet (I use a wrought iron skillet) over medium-high heat and spray with a little bit of olive or coconut oil spray. Add the onion and saute a few minutes until they start to soften. Add all of the seasonings (through the cumin) and cook about another minute while stirring until they become aromatic.
- Add the tomatoes, corn, edamame, and black beans and stir. Cook for about 2 to 3 minutes, just until everything is warmed through.
- Meanwhile put your lettuce in a large bowl and top with the nutritional yeast, salsa verde and avocado. Top with the black bean/tomato mixture. Enjoy!