Southwest Salad with Avocado Dressing
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
1 head romaine lettuce, chopped
fresh corn kernels from 1 ear of sweet corn
3-4 red Bellafina peppers, chopped
1 cup cherry or grape tomatoes, halved
1 (15 oz.) can black beans, rinsed and drained
1/3 cup roasted and salted sunflower seeds
1/2 cup grated pepper jack cheese, or more to taste
Tortilla Strips for Salads
1 small avocado, peeled and pitted
2 tablespoons real mayonnaise
1/4 cup sour cream or Greek yogurt
1/3 cup water plus more as needed
1/4 cup cilantro, loosely packed
2 garlic cloves, peeled
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
Add all of the Avocado Dressing ingredients to a blender and chop then puree until smooth, scraping sides down as needed. Add additional water, a tablespoon at a time, as needed to reach desired consistency. Chill while you prepare your salad ingredients. You can also prepare Dressing the day before serving and store in the refrigerator.
Add all Southwest Salad ingredients to a large bowl and toss to combine. Toss salad with desired amount of dressing or drizzle dressing over individual servings if not eating all of the salad immediately.
Slightly adapted from a recipe from recipegirl.com