Cinco de Mayo Salad, Arranged

Mexi Salad 2.JPG

It was Cinco de Mayo weekend 8 years ago when I moved from the city to the suburbs.  That weekend I missed our annual May 5 Girls night out.  We would always start at Tortilla Flats in the West Village, where we'd  get pitcher after pitcher of margaritas. The laughter would begin quickly, then the dancing...  and the night would usually end ... on May 6.  (ouch!)

I was sad to leave the city and my girls, but as it turns out, we have all moved on to quieter living.   On Cinco de Mayo, we are no longer girls out on the town, rather moms making tacos for our kids and salads for our friends!   Still fun & festive, just a bit more... arranged.

Here's what you'll need:

  • Romaine Lettuce, 1 head, washed and chopped
  • 1 red pepper, chopped
  • 1 orange pepper, chopped
  • cherry tomatoes, 1 cup chopped
  • corn, 1 cup, fresh or frozen
  • black beans, 1 cup
  • cumin, 1 tsp
  • chili powder, 1 tsp
  • 1 avocado, chopped
  • 1/2 cucumber chopped,
  • scallions, 2-3 chopped
  • cilantro, bunch
  • limes, 2-3
  • olive oil 2 -3 tbsp

For the dressing:

  • lime, 1 juiced
  • agave nectar, 1 tbsp
  • cilantro, 2 tbsp. chopped
  • salt & pepper
  • olive oil 1/4 cup

1.   In a small bowl, toss the red peppers with salt, pepper and a drizzle of olive oil.  Place on half of a large sheet pan.   In the same small bowl, toss the orange peppers the same way and place on the opposite side of the sheet pan.   Roast peppers in a 350 oven for 10-15 minutes or until desired doneness.  (we like them with a little bite)

2.  Meanwhile on the stovetop in a small pan, saute corn with salt, pepper, pat of butter until warmed through.

3.  In a separate small sauce pan, heat black beans over medium heat.   Add cumin, chili powder, salt & pepper.

4.  In a small bowl, combine chopped cucumber, scallion, 1 tbsp. chopped cilantro, juice of 1/2 a lime, salt & pepper.

5.  Let all cooked food cool a bit, then arrange your salad.  Create a bed of lettuce with the romaine.  Add your stripes with peppers, corn, avocado, cucumber salad, beans, chopped tomatoes.   

6.  For the dressing, whisk the lime juice, agave, salt, pepper, olive oil and chopped cilantro.  Serve the dressing on the side or pour over the salad. 

There are so many possible variations for this salad.  Have fun everyone! 

& special salty margarita cinco, cinco kisses to my girls!

xo & a pinch


Mexi Salad.jpg