With two children under three I am constantly cooking dinner in under 30 minutes, and with a child screaming at me. It sometimes has to be a quick, simple dinner. Of course there are special dinners- I love cooking those! The children are sleeping or being entertained by husband, and I can cook in peace. That is a treat. But on those ordinary days fresh mexican salad is an easy, yummy meal that my husband and I love!
Fresh Mexican Salad
For the dressing: 1/2 cup salsa 2 teaspoons red wine vinegar 3/4 teaspoon sugar Juice of 1/2 a lime divided 2 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon pepper
For the salad: 3 cups lettuce- a combination of romaine and iceberg 1/4 of a red onion chopped 1/2 cup corn frozen corn defrosted 1/4 cup chopped fresh pineapple 1/4 cup canned black beans drained 1 avacado chopped Juice of 1/2 a lime optional 1 tablespoon fresh cilantro 1/3 cup shredded cheddar cheese 1/2 cup tortilla chips crunched
– Combine all of the salad ingredients with the dressing. Toss and serve.
It doesn’t get much easier than that! Here are some add in ideas: BBQ or saute chicken that is sprinkled with paprika, garlic powder, salt and pepper. Right after cooked top with some lime juice. Or you could add a different cheese- colby jack or cotija would be yummy. Also I love to grill the corn instead of using frozen corn. It takes longer but is so good. Put olive oil, salt and pepper on a husked corn ear. Grill till brown. Cut the corn from the cob and viola. It gives the corn a sweetness that is so good. You could also grill the pineapple.
This meal is so easy- it is great for weekday lunches, those essential quick meals or part of a delicious Cinco de Mayo feast. Hope you enjoy!