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Warm oil in a small pan over moderate heat. Add cumin, fennel and chili pepper; cook for 30 seconds. Remove from heat, discard pod and cool.
Rice, chicken, avocado, and tomato are tossed in a jalapeno dressing creating a refreshing Southwest-inspired salad perfect for hot weather.
2 ears fresh corn, kernels removed, or 1 cup frozen corn, thawed (5 oz.) 6 ounces pepperoni or Spanish chorizo, sliced 1/4 inch thick; 1 cup reduced-fat sour cream
In a covered large saucepan cook fresh beans, if using, in a small amount of boiling water for 12 to 15 minutes or until crisp-tender. Drain. If using fresh corn, cut the kernels off the cobs.
This layered summer salad is delicious and can be made a day ahead. It makes a perfect no-cook summer meal! Southwestern Layered Salad Recipe. 1 head of lettuce (iceberg, romaine or your favorite), chopped 1 can of black beans, rinsed and drained 2 cups frozen corn, thawed 1 bell pepper (yellow, red or green), chopped
summer southwestern salad for pot lucks or a great way to use garden vegetables. It's salad dressing is a refined riff on salsa using tomatoes, jalapeno peppers, onions, lemons and limes. the use of nectarines and mangos are delicious along side basil, cilantro and garlic chives.