Wednesday, April 21, 2010

Texas Two-Step

I made this salad last night and it turned out really well. I listen to the Martha Stewart Channel on Sirius Radio and got the recipe from a guest on the Living Today show. As with everything, I left out the onions. I don't eat onions. PERIOD. And I just noticed I forgot the shredded cheese. But it didn't tasted like it was missing anything, so I don't know that I would add it next time. I highly recommend this salad. It was SOOOOO YUMMY and super easy.
Texas Two Step Salad
(by Laura Pensiero)

Makes 4 to 6 servings

12 ounces torn Romaine lettuce leaves
1 cup black beans (cooked and drained or canned, rinsed and drained)
1 cup corn kernels (grilled and removed from the cob or canned, rinsed and drained)
1 cup diced roasted red peppers
12 ounces barbecue chicken cut into bite-size bits
6 ounces shredded reduced fat cheddar cheese
2/3 cup Chilled Avocado Dressing (see below)

Combine all ingredients in a mixing bowl and toss with dressing. Serve immediately.
Chilled Avocado

Makes 1 ½ cups

Pulp from 2 ripe avocados (about 7 ounces each)
1 tablespoon fresh lime juice
2 tablespoons minced red onion
¼ cup low-fat mayonnaise
pinch cayenne or more if desired
½ to ¾ cup water (more, if necessary to thin)
salt optional
1 tablespoon chopped fresh cilantro and/or ¼ teaspoon ground cumin

Combine the avocado, lime juice, onion, mayonnaise and cayenne in the work bowl of a food processor; pulse to blend. With the motor running pour the water through the feed tube, adding just enough to thin to a thick liquid consistency. Adjust seasoning with salt and chill until ready to serve.

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