If you are looking for a meal for a hot summer day, you needn’t look further! Along with being tasty and good for you, this salad (including the dressing) is simple and quick to prepare.

It seems like we have been eating a lot of meat lately so to change things up, our protein source in this salad is found in the combination of rice and beans. The optional toppings are marked such because my husband isn’t a fan of pumpkin seeds while I didn’t want to top mine with tortilla chips getting my bit of crunch from the pumpkin seeds and the Thrive sweet corn. But that being said, you can use both the seeds and chips if you so desire!
southwest salad

Just look at all those greens! Yum! This salad recipe can easily be adapted to suit your fancy. Add more or less of anything you like.

Since it is just the two of us (sadly my child isn’t a fan of green things unless it is hidden in a smoothie), I opted out of putting the salad dressing on the entire salad. The salad and dressing will keep better for the next day if kept separate. But if you have a big group, it may be easier to mix the dressing in before serving for convenience.
veggies kitchen helper
 

 

 

 

 

 

 

Southwest Salad

Ingredients
    For the Salad:
    4 green onions
    2 roma tomatoes
    1 green bell pepper
    1 avocado
    small of bunch of cilantro (1/2 cup)
    1 hear of romaine lettuce
    1 cup corn (using the Thrive corn adds a bit of a crunch
    1 can black beans (try using Thrive’s instant black beans)
    1 cup rice
    Optional Toppings:
    roasted pumpkin seeds
    crushed tortilla chips
    For the Dressing:
    1 avocado
    1/2 cup plain Greek yogurt
    1/4 cup olive oil
    1 TBS + 2 tsp lemon juice
    3 garlic cloves
    3/4 tsp salt
    1 tsp hot sauce

 

Directions:
1. Prepare rice.
2. While rice is cooking, chop all your vegetables and place in a large bowl. Combine remaining salad ingredients with vegetables, including the rice.
3. In separate bowl blend all the dressing ingredients together.
4. Pour the dressing all over the salad and toss to combine/or pour over each severing separate to the individual’s liking.
5. Top with crushed tortilla chips and pumpkin seeds.

 

A Hot Summer’s Day

It was pretty hot on Saturday, so we broke out the pool for our little guy. He wasn’t a fan at first until we brought out the hose. As you can see he thoroughly enjoyed himself and cooled us off in the process.

sprinkler

A little power slide on the freshly cut grass.
water fun powerslide

 

 

 

 

 

Later on we ventured out to a drive-in movie to see a double feature of Turbo and Despicable Me 2. It was our little man’s first time and our second, both of us going once when we were really young. Our little man wasn’t too interested in the show, but thanks to Baby Einstein on our phone, we were able to watch both features. (o:

drive in theater

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One Response to Southwest Salad

  1. Jamie Cotter says:

    Charity! I didn’t know you had a blog! And a food blog…my favorite! I’m going to try that salad, it looks yummy!

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