If I had to choose one cuisine to eat for the rest of my life, minus breakfast, I’d choose Mexican food. Though, my version might fall closer to Tex-Mex (Mexican food Texas style). By the way, have I ever told you about how we do one massive grocery trip every 3-4 weeks?
I didn’t think so. We do one massive grocery trip every 3-4 weeks and stock up at Trader Joe’s and Costco. We fill in with the co-op and over-priced market down the street. In the summer, we fill with the farmer’s market. This helps to lower our grocery bill and eat through our fridge and produce tower without much waste. Also, I hate grocery shopping.
You’re probably thinking, they must meal plan to shop this way. We don’t because I’m extremely unorganized. Gosh, I could do a whole post on how we shop, but I’ll leave that for another day. I tell you all of this because the way we shop lends itself to making and eating a lot of Mexican food. Every trip, we buy peppers, onions, avocados, black beans, and tortillas in bulk. The fridge keeps these guys cozy and fresh.
So when it comes dinnertime and I ask Kev if he wants Mexican food or Mexican food, he usually says Mexican food. And as soon as the temps heat up outside, this salad becomes a staple once again.
It wasn’t until a couple weeks ago that I started adding the Cilantro Lime Dressing, which was birthed out of the need for a side salad to go with all of our Tex-Mex meals. (In the past, salsa stood in as the dressing.) I hesitated posting this recipe with the recent news of the lime shortage + inflation. It only requires 2 limes, but if you’re in need of a substitution, try these.
This salad is fresh, zesty, and filling. Charred peppers and onions, guacamole, toasted tortilla strips—you might want seconds, which is OK because it’s a salad. I really think you should add it to your Cinco de Mayo line-up. If you need other ideas, I have a couple too.
- 1/2 c. olive oil
- 1/4 c. cilantro leaves, lightly packed
- 3 tbsp. lime juice (about 2 limes)
- 1 clove garlic
- 1 1/2 tsp. agave nectar
- pinch of kosher salt
- 1-2 tbsp. olive oil
- 1 red pepper, sliced
- 1/2 sweet onion, sliced
- 3 corn tortillas, cut into strips
- a couple large handfuls of lettuce
- 1 can black beans, drained and rinsed
- guacamole, prepared
- Mexican cheese of choice, optional
- Make dressing. In a blender or food processor, add ingredients and blend until incorporated, about 30 seconds. Store covered in fridge. Can be made ahead of time.
- Make salad. In a skillet, heat oil over medium-high heat. Once hot, add in peppers and onions and saute for about 5 minutes or until lightly charred. Salt to taste. Remove from heat.
- In the same skillet, toast tortillas until browned on both sides.
- Add lettuce to plates. Top with peppers and onions, tortilla strips, black beans, guacamole, and cheese.
- Top with dressing and serve.