mexican fajita + rice salad bowl with cilantro + lime dressing
This summer a few of my friends and my online community participated in a 5-Day Summer Salad Challenge. Although this salad was for our summer salad challenge, it stays in my rotation year-round. When you try it, I think you’ll see why.
mexican fajita + rice salad bowl with cilantro + lime dressing
Although this salad was for our summer salad challenge, it stays in my rotation year-round. When you try it, I think you’ll see why.
prep time: 20 min | cook time: 30 min
ingredients
Romaine lettuce chopped
1 cup of cooked Black Beans
1 cup of cooked corn kernels
2 Roma Tomatoes, seeded and chopped
Green Onions, chopped
Avocado, sliced
Red Onion. diced
Chopped Cilantro
Jalapeño, sliced
Sliced. Sauteed Bell Peppers
Cooked Brown Rice or Quinoa
cilantro + lime dressing ingredients
Chopped Cilantro
Minced Garlic
Lime Juice, freshly squeezed
Pinch of Sea Salt & Black Pepper
¼ Ground Cumin
1/4 Tablespoon Olive oil or Avocado oil
instructions
wash and cleanse all ingredients and combine together in a mixing bowl.
cilantro + lime dressing instructions
Add the cilantro, garlic, lime juice, salt, pepper, and cumin to the bowl of a food
processor
While the food processor is running, slowly pour in the olive oil and allow it to emulsify the sauce
Pour over combined salad ingredients
notes:
I sauté my bell peppers, also, I keep the Romain, jalapeños, tomatoes, and cilantro separately until I’m ready to eat. I warm everything else and then add the cold items. I also slice and add the avocado the day of.
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