Salsa Salad

Okay, the sun is shining…and I am craving a big beautiful salad with a little bit of a kick…¡Vamos!  Mexican Salsa Salad!

Ingredients

• 4 cups salad greens
• 2 cups black beans
• 2 cups fresh corn (can use frozen)
• 1 cup chopped grilled or roasted skinless chicken, shredded
• 2 bell peppers, any color, seeded and chopped
• 1 avocado, chopped
• ¼ cup shredded sharp Cheddar or Cotija Mexican Cheese
• 2 Tbsp chopped fresh cilantro
• Salt and pepper
• Hot sauce, optional

• 1 cup salsa
  • 1 cup chopped tomatoes
  • 1 chopped scallion onions
  • 1/4 cup chopped cilantro
  • 1 chopped jalapeño
  • 1 juice of one lime
  • 2 tablespoons of olive oil

Instructions

1. Chop peppers, avocado and cilantro for salad and set aside.
2. Roast one large chicken breast, let cool, shred and mix in a little hot sauce.
3. Prepare salsa – mix together chopped tomatoes, onions, cilantro, lime, olive oil, jalapeno in a separate bowl.
4. In a separate bowl, gently combine: chopped peppers, avocado, cilantro, chicken, beans, corn.

Assemble

1. Divide greens among 4 bowls.
2. Top with bean, vegetable, chicken mixture.
3. Top with salsa and cheese
4. Serve with hot sauce on the side.

Vegetarian Option:  Omit the chicken and add an extra cup of beans.