Mexican Salad with Cilantro Lime Dressing (Make Ahead Instructions!)

carlsbadcravings.com

Jane Boeckel Kenney

subheading: SALAD:

1 large head romaine lettuce chopped (8 cups)

1 15 oz. can black beans rinsed and drained

1 cup cherry or grape tomatoes halved

2 ears sweet corn on the cob

¾ English cucumber sliced and quartered

1 red bell pepper chopped

1 avocado pitted and sliced

1 small bunch radishes thinly sliced, optional

¼ cup chopped red onions

1 cup cubed pepper jack cheese more or less to taste

subheading: PEPITAS (OR SKIP AND USE ROASTED, SALTED PEPITAS):

¾ cup raw pepitas

1 teaspoon olive oil

½ teaspoon chili powder

freshly cracked salt

subheading: TORTILLA STRIPS (OR SKIP AND USE STORE-BOUGHT TORTILLA STRIPS/CHIPS):

6 corn tortillas

2 teaspoons Vegetable oil

freshly cracked salt

subheading: CILANTRO LIME DRESSING:

1 Recipe Cilantro Lime Dressing

subheading: OPTIONAL CHICKEN IDEAS:

1 Recipe Chipotle Chicken

1 Recipe Chili Lime Chicken

1 Recipe Cilantro Lime Chicken

Directions at carlsbadcravings.com

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