· Food For Thought
Recipe of The Month: Southwestern Chopped Salad
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.
- 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)
STEP 1: Assemble your ingredients and preheat grill to medium.
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!
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.
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.
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.
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.
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.
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.
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.
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.
STEP 11: Hold the corn upright, and, using a sharp knife, slice the kernels off each cob.
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.
STEP 13: Spoon the dressing over the salad, toss slightly, and garnish with reserved lime wedges.
STEP 14: Reserve remaining dressing – you’ll want to use it later for dipping veggies or pita crisps! Serve the salad immediately and enjoy!