Ensalada Sabrosa

Ensalada Sabrosa
Staff Writer
Tortilla Republic

“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


  • 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


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

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.