CORN AND BLACK BEAN ENSALADA
with Two Hot Mama’s Roasted Almond Chimichurri w/mint
(Party of 4)
Ingredients:
3/4 – Head Romaine Lettuce (lightly shredded)
2 ½ – Cups Red Cabbage (shredded)
1/2 – Cup Whole Black Beans (cooked)
1/2 – Cup Whole Yellow Corn (cooked)
3/4 – Cup Pico de Gallo
4 – ozs. Two Hot Mama’s Roasted Almond Chimichurri w/mint
2 – ozs. Grape seed Oil
2 – ozs. Fresh Lime Juice
Method:
- Wash, rinse and drain Black Beans and Yellow Corn (separately) and set to the side;
- Wash, rinse and lightly shred Romaine Lettuce for salad base;
- Wash, rinse and shred Red Cabbage;
- Place Romaine Lettuce then Red Cabbage in to a large mixing bowl;
- Add Pico de Gallo to top;
- Add Black Beans and Yellow Corn;
- Add Grape Seed Oil;
- Add Lime Juice;
- Toss, plate and drizzle with Two Hot Mama’s Roasted Almond Chimichurri w/mint.
Add:
Shrimp, Fish or Chicken for extra protein.