Ensalada Sabrosa

Ensalada Sabrosa
4 from 1 ratings
“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
servings
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.