4
1 rating

Ensalada Sabrosa

By

“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

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

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