Ahhh summer, you are only a short 23 days away (for me at least). Not that I am counting the days to summer vacation or anything ( 3 more Mondays to go!). I am looking forward to my nightly summer walks with Blair, long weekends at the beach, and four fantastic weddings to attend. In all honesty though I have a great group of kids that I am going to miss terribly. Luckily, I will get to see them around school for the next two years until they graduate.
This salad is one thing that makes a weekly appearance at my parents’ beach house. The past two summers Blair and I have missed out on some beach fun since we have spent the last two living in Connecticut. I very much love the time at the beach, imagine a total of 10 adults and 3 kids piled into one house. It is so much fun, even if we get woken up around 7 am by my niece and nephew. The bonding time on the beach and the big dinners make it all worth it. This salad coined this nickname a few summers ago and we make it all the time. I made this for my niece’s birthday celebration and it brought me back to those big family dinners at the beach. I can’t wait for summer to begin!
8 cups Greens of your choice, we always use Romaine
1 cup diced tomato
1 cup diced red onion
1 cup diced peeled jicama or carrot
1 cup fresh corn kernels (about 2 large ears)
1 cup diced peeled avocado
1 (16-ounce) can black beans, rinsed and drained
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
1 cup baked tortilla chips, coarsely crushed
What you’ll do:
On a large dish, spread out the chopped Romaine lettuce. Take all the other toppings, except for the tortilla chips, and place in equal amounts around the spread of lettuce. You can also plate these as individual salads and divide toppings evenly among plates. Place tortilla chips out for last minute topping. We top ours with a balsamic vinaigrette, but do whatever you please.
Source: Inspired by Cooking Light