Mexican Salad

As I’ve mentioned before, sometimes, especially in the summer, it’s nice to have a light and healthy meal. We have a couple of heavy eating weekends coming up, so when it came time to plan dinner for tonight, we decided to keep it simple. This salad is something I first put together last summer, and it’s so good! Lots of flavor, and versatile–you can easily adapt the ingredients to your tastes.

This time of year, our local corn is SO. DAMN. GOOD. that we actually cooked up a couple of pieces of corn on the cob and then sliced the kernels off of it to throw into the salad. We used chicken (seasoned with some taco seasoning) as our protein, but you can also use a can of beans instead. Sometimes, we also throw a few baked tortilla chips in for more of a taco salad, but decided to skip them tonight. We pick up fresh salsa from the grocery store (though you could use a jar of salsa if you wish) to use as “dressing,” and that’s it–delicious salad!

Mexican Salad

Ingredients:
– leafy salad greens (I think romaine works best for this salad)
– 1/4 small onion, sliced
– 1/2 lb. chicken, cubed, cooked and seasoned with a few tbsp. taco seasoning (optional)
– corn (can use fresh, frozen, or canned)
– red or black beans (optional)
– fresh salsa (homemade or store-bought)
– shredded cheddar cheese

Directions:
1. On a plate, arrange a bed of leafy salad greens. Top with onions, chicken, corn, and beans.

2. Spread salsa over the entire salad.

3. Sprinkle the top with a little shredded cheddar. Enjoy!