The highlight of the salad was the tangy avacado dressing from Rick Bayless' book Mexican Everyday. The salad was chopped Romaine, black beans, corn, tomatoes, radishes and cojito cheese topped with this fantastic dresssing.
My version of the dressing:
1/2 c. olive oil
juice of 1 1/2 limes
1 clove garlic
1 avocado
1/2 cupe cilantro from my herb garden
1/2 jalapeno
salt to taste
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