Desert Salad
Ingredients
1 medium yellow onion, chopped
2 teaspoons olive oil
3 tablespoons of ground cumin
1 tablespoon of chili powder
½ teaspoon smoked paprika
3 teaspoon of garlic powder
Salt and black pepper
1 head of iceberg lettuce, roughly chopped
1 cup of cooked pinto beans, drained and rinsed.
1 cup of corn kernels
10 small tomatoes, cut unto bite-sized pieces
One 3 ounce can of sliced black olives
½ cup of shredded cheddar cheese
1 medium shallot, thinly sliced
2 avocados (optional)
One 8 ounce bottle of prepared Catalina dressing
Queso fresco for serving
Tortilla chips for serving
Directions
- In a large sauté pan or skillet pan, cook the onion in 2 teaspoons olive oil over medium heat until the onion is softened. Drain the fat from the pan, then season with the cumin, chili powder, smoked paprika and garlic powder. Season with salt and pepper to taste.
- In a large bowl, toss together the iceberg lettuce, pinto beans, corn, tomatoes, olives, cheddar cheese and shallot. This can be refrigerated until ready to serve.
- To serve: dice the avocados and toss with the salad. Add a small portion of the dressing and toss with the salad. Portion out the salad on individual plates and top with a sprinkle of queso fresco and crushed tortilla chips.