What you need:
Serves 2
Lettuce dressing:
2 Tsp of chipotle sauce from the can (or make your own)
2 Tbsp of extra virgin olive oil
2 lime squeezes
2 minced garlic cloves
Salt and pepper to taste
Corn Dressing:
1 Tbs Mayo
1 tsp chipotle sauce
1 grilled corn
For the rest of the salad:
1 red pepper grilled and chopped
1/2 cup queso fresco crumbled or chopped
1 romain head split in half
1 can black beans rinsed
Soak your corn in water for 15 minutes (husks on). Grill until black on each side. Take off grill. Mix your lettuce dressing in a bowl, cut your romaine head in half and spread dressing over each halved romaine head. Place on grill. Also spread lettuce dressing on the red pepper. Grill both for a couple minutes while turning once. When done, shuck corn and spread corn dressing on the corn. Plate your grilled romaine. Shuck your dressed corn on top. Then, top with a couple spoonfuls of black beans, red pepper, and queso fresco. Pour a tad more lettuce dressing on top and voila.
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