Ensalada Sabrosa

By Emily Jacobs

Ensalada Sabrosa

4 (1 ratings)
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“The avocado goes beautifully with the corn” says executive chef Brandon Warren of Tortilla Republic, a restaurant that serves modern Mexican cuisine. “It shows how a Mexican salad entrée can be so full of flavor and use farm fresh ingredients.” Recipe by: Executive Chef Brandon Warren at Tortilla Republic

servings
4

Ingredients

  • 1 head romaine lettuce, chopped
  • 2 roma tomatoes, diced
  • 1 16-ounce can black beans, rinsed and drained
  • cooked corn kernels
  • prepared vinaigrette
  • monterey jack cheese
  • blue corn tortillas
  • 2 avocados, sliced

Directions

  1. In a mixing bowl, combine the romaine, tomatoes, beans, corn, and toss with dressing. Garnish with cheese, tortilla strips, and avocado slices.
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