I showed you my new favorite dressing.
And now I'll show you the salad I ate it with.
I already confessed that I wanted to eat this entire bowl.
And now you'll know why. Who wouldn't want to eat something this colorful. Especially when it's served in a monogrammed bowl.
It was so fresh and flavorful. And yes, we monogram everything in the South. Even salad bowls.
It's almost summer, people! I can't even wait. Baby Bear has the cutest bathing suit. I can't even stand it. And I can't wait to take him and his sisters to the pool.
I hope you love this wonderful salad as much as I did. And if you don't, have a cookie or five. It'll make you feel better.
Tex-Mex Chopped Salad
Adapted from The Garden Grazer
15 oz. can black beans, drained and rinsed
15 oz. can corn, drained
1 pint grape tomatoes, sliced in thirds lengthwise
1 orange or red bell pepper, chopped
1 bunch green onions (about 6-8 onions), chopped
1 small romaine heart, chopped finely
1 avocado, chopped
1/2 tsp cumin
1/2 tsp pepper
1 tsp salt
Creamy Cilantro Dressing
Toss together the ingredients and combine with the dressing right before serving.