· Food For Thought
Recipe of The Month: Southwestern Chopped Salad

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Chopped salad with a Southwestern flare thanks to Ted Reader. Check it out on the Barbecues Galore blog.

This salad may have a lot of steps, but it really is simple to make, and is all kinds of delicious, to boot. If you’re feeling fancy, give it a little extra crunch with some crushed-up tortilla chips. Ooh, or some fresh, sliced jalapenos! Double ooh! Grill some fresh jalapenos and serve them alongside the salad! Dammit, now we’re getting distracted. Just make the salad and enjoy, okay? Cool.

SERVES 4

INGREDIENTS:

  • 2 ears of fresh corn
  • 1 tablespoon room-temperature butter, divided
  • BBQ Rubs Original Bonedust
  • 1 head of butter lettuce
  • 1 cup cherry tomatoes
  • 2 green onions
  • 1 large avocado
  • 3 limes
  • Handful of fresh cilantro
  • 1 clove of garlic, peeled
  • 1/3 cup Greek yogurt
  • Salt and pepper, to taste
  • 1 425g/15oz can black beans, rinsed and drained
  • 1/3 cup grated Monterey Jack cheese (or cheese of your choice)

INSTRUCTIONS:

STEP 1: Assemble your ingredients and preheat grill to medium.

 Assemble your ingredients. Put all your greens together, let's get chopping.

STEP 2: Shuck that corn. Shuck it like there’s no tomorrow. Shuck it like you’ve never shucked before. Shuck your little heart out!

 Peel the skin from the corn cob. Wash your corn cobs.

STEP 3: Spread the butter on the shucked corn, and then season generously with the Bonedust. Wrap each ear (the corn ones, not the ones on your head) with foil, and place on the grill. Cook for five minutes, turn, and cook for another five.

Slather your butter over your corn Sprinkle Ted Reader's BBQ Rub to the buttered corn cobs  Wrap each seasoned corn in tinfoil

Place the wrapped corn on the grill

STEP 4: While the corn is cookin’, prep the rest of the salad! Cut all of your limes in half and set aside. Resist temptation to use them for a margarita.

While the corn is cooking, cut your limes in half While the corn is cooking, cut your limes in half

STEP 5: Cut the tomatoes in half. You’re gonna want about a cup of tomatoes here, but if you’re over or under, don’t you worry. The salad will be delicious regardless.

 Cut your tomatoes in half

STEP 6: Halve the avocado lengthwise. Set aside one half and cut the other half into cubes and scoop it out into a bowl. Squeeze a little lime juice over the avocado cubes. Set aside.

 Halve you avocado and scoop out the good stuff Scoop out the good stuff from the avocado and squeeze your lime overtop

STEP 7: Scoop the other half of the avocado into a blender. Juice five of the lime halves (including the one you just used) into the blender and cut the remaining half into four wedges; set the wedges aside.

Place avocado in blender  Squeeze everything out of the limes

STEP 8: Next, put the handful of fresh cilantro in the blender, along with the garlic clove and yogurt; add a pinch of salt and pepper and blend on high until smooth.

Add a handful of fresh cilantro to blender

Add a handful of fresh cilantro in the blender, along with the garlic clove and yogurt; add a pinch of salt and pepper and blend on high until smooth.  Add a handful of fresh cilantro in the blender, along with the garlic clove and yogurt; add a pinch of salt and pepper and blend on high until smooth.

STEP 9: When the corn is done, remove it from the grill, unwrap it, and let it rest until it’s cool enough to handle.

 When the corn is done, remove it from the grill, unwrap it, and let it rest until it’s cool enough to handle.

STEP 10: While the corn is cooling, grate the cheese. Unless you’re using pre-grated cheese. If that’s the case, just take a breather. Make yourself a drink.

Grate your cheese

STEP 11: Hold the corn upright, and, using a sharp knife, slice the kernels off each cob.

Hold the corn upright and slice the kernels off

STEP 12: Wash and dry the lettuce, and then tear it into bite-sized pieces. What “bite-sized” means is up to you. How large is your mouth? How graceful will you try to look when you’re eating this salad? Put some thought into it, and then when you’re done, put the prepared lettuce in a big bowl. Sprinkle with all of the prepared toppings: tomatoes, avocado, corn, onions, beans, and cheese.

Add your topping to the washed lettuce  Mix the tomatoes, avocado and corn into your salad  Add your onion, beans and cheese to your salad

STEP 13: Spoon the dressing over the salad, toss slightly, and garnish with reserved lime wedges.

Add your avocado dressing to your salad

STEP 14: Reserve remaining dressing – you’ll want to use it later for dipping veggies or pita crisps! Serve the salad immediately and enjoy!

Enjoy this chopped southwestern salad that is elevated with Ted Reader's BBQ Rub

 

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