Santa Fe Salad with Homemade Guacamole and Pico de Gallo

Santa Fe SaladWow! Already July. Well, nothing says summer like fresh salad with lots of fresh vegetables. So I decided to make a Santa Fe-style salad complete with homemade, creamy guacamole and zesty, crisp pico de gallo. I was channeling my inner Chipotle, but I also wanted to use some of the fresh ingredients at my disposable via my backyard and local supermaket produce section.  Luckily, I even had some extra cans of beans(from all the rice and beans made at my home) so it was perfect for a south-of-the-border inspired salad.

So the guacamole is nothing fancy.  Just simple ingredients that make for a lot of flavor. The only important part is that the avacados are ripe! You want the outside to be soft to the touch, but not squishy. (like if you flex your hand and poke it-that’s the right firmness) avacados           As for the pico de gallo, nothing like crisp, in-season tomatoes because for a meal that depends on raw ingredients, fresh is EVERYTHING!

Now, I know some of you may cringe at the sound of canned food, but c’mon, I was hungry! So if you want a more authentic beans, my beans recipe is delicious! Right here: Delicious Black Beans. As for the corn, try roasting it! It would add that authentic summer grill flavor. But if you’re like me, and don’t have  the time… don’t worry. So here’s the recipe for the salad! Crisp and Summery here I come!Beans and Corn

Recipe:

Ingredients:

Large bowl of lettuce

Mexican shredded cheese for topping

1 can black beans(15 oz)

1 can corn(15 oz)

1/2 tbsp chopped cilantro

salt to taste

Guacamole:

3 ripe avocados

1/2 tomato, diced

1 tbsp. chopped cilantro

1/2 shallot bulb, chopped

1/2 tbsp. fresh lemon juice

salt and pepper to taste

Pico de Gallo

2 tomatoes, diced

1/2 shallot bulb, chopped

1/8 c. yellow onion, chopped

1 tbsp. chopped cilantro

1/2  tbs. fresh lemon juice

salt and pepper to taste

Directions:

Guacamole: Mash avocado flesh(discard skin and pits) with the back of a fork against the side of the bowl. Add in other Guacamole ingredients and season. Set aside. If not serving right away keep 1 or 2 pits in bowl with guacamole and store in refrigerator to keep from browning.

Pico de Gallo: Combine ingredients in a seperate bowl from Guacamole and season. Keep in refrigerator until ready to serve.

Putting together: 1. Mix beans, corn and 1/2 tbsp. cilantro.  Add a little of each the guacamole, pico de gallo, bean mixture and cheese over lettuce. Enjoy!up-close santa fe

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