Cinco De Mayo is one filled with fun, drinks, and usually pretty heavy food. My absolute favorite snack...chips, salsa, and guac! I swear I can eat the stuff by the pounds! Add in a few margaritas and diet disaster has occurred! So what to do? Make something super yummy to share the clan that will help fill in the chip room in the belly!
Anthony and I made one of our favorite Mexican Salads to share with the clan in Ontario this past weekend!
Why I love:
- Travels well
- Everyone one...kids and adults alike love this salad
- Simple
- Requires zero cooking
- Easy to make for 2 or 12!
- Full of pretty colors
- Full of vitamins, minerals, and fiber
- Flavor bursting!
Serves: 10-12
Time: 20 mins
Ingredients:
- 6 c raw spinach
- 4 c arugula
- 1 c fresh cilantro leaves
- 1 can rinsed black beans
- 1 chopped red bell pepper
- 4-5 sticks green onion, chopped
- 1 cup chopped cucumber
- 4-5 celery stocks, chopped
- 1 c chopped cherry tomatoes
- 1 package of Trader Joes frozen brown rice; cooked and cooled
- 2 tsp grapeseed oil
- 1 tsp basil
- 1 tsp garlic
- 1 tsp chili powder
- 1/2 c crumbled goat cheese
- 2 avocados
- 1 jar of salsa
Ingredients for Dressing:
- 1 lemon, juice
- 1 tbsp spicy brown mustard
- crushed black pepper
- 1/2 c olive oil
- 1/2 c white balsamic vinegar
Directions:
- Start the rice. Cook the Trader Joe's frozen rice. Place in a bowl. Mix in garlic, basil, and grapeseed oil. Place in the fridge.
- The Dressing. In a Tupperware or salad dressing bottle mix the lemon juice, mustard, olive oil, balsamic vinegar, and black pepper. Shake well.
- In a large salad bowl layer spinach leave, arugula, celery, green onion, tomatoes, cucumber, red bell pepper, goat cheese and cilantro. Top with chili powder. If you are traveling with this I recommend bringing the avocados and chopping them on site.
- Set out the salad with dressing and salsa on the side. The combo of the lemon mustard vinaigrette and salsa is pretty fab. But let the guests decide!
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