Great side salad for any Mexican dish. If you've never made your own vinaigrette before, you are missing out! It's very affordable, you can go unprocessed, and you can swap out spices and flavors to pair nicely with any dinner.
I'll list the amount per side salad, but this is very flexible depending on how you like your salads.
1 c. SimplyNature Organic Spring Mix
1 T Season's Choice Frozen Corn or Happy Farms Canned Corn, drained
1 T SimplyNature Organic Black Beans, drained and rinsed (Dakota's Pride okay too)
1/4 Avocado, peeled, pitted, and sliced into bite-size pieces
1/4 c. Tomatoes, cored and cut into pieces, or halved if working with grape or cherry tomatoes
1 T Benita Queso Blanco, crumbled (optional)
Dressing: (enough for 4 salads)
6 T. Carlini Extra Virgin Olive Oil
2 T. Priano White Wine Vinegar (could use white distilled if wine vinegar is not available)
1 tsp. garlic salt
1 tsp. sugar or SimplyNature Agave Nectar
1 T fresh lime juice
1 T chopped fresh or frozen cilantro
1. Prepare dressing ahead of time by combining ingredients in a small seal-able container. I like to use a small mason jar. Give a good shake and place in the fridge. Best if it can sit and "fuse" for at least a half and hour.
2. Plate individual salads with spring mix and toppings. Shake dressing well and top salads when ready to serve.
*If you have a "ranch-only" person like my husband in the family, you can also doctor up a serving of ranch dressing with a squeeze of lime juice and a pinch of the cilantro to better compliment the salad.