What you'll be getting:

Southwestern Salad 

Per Serving

1 c bean and corn salad (sweet corn, peppers, onions, black beans, cumin, salt, chilies, tomatilloes, nutritional yeast) 

1/2 avocado (some of the avocados were extra large, those went to 3 servings) 

50 g lettuce 

corn tortilla strips

Equipment needed:  a knife to cut the avocado

As far as dinner are concerned, it doesn't get much easier than tonight's. Place the lettuce on the plate. 

Slice up the avocado. Place it on top and sprinkle the tortilla strips around the salad. From start to finish this dinner takes a couple of minutes. Enjoy. 

Top with the bean and corn mixture. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630