Southwest Salad with Spiced Curds
Elevate your Tex-Mex salad with spiced cheese curds! This mixed greens salad is topped with black beans, corn, diced tomato, and Black Diamond® Cheese Curds, sprinkled in Tex-Mex spices and herbs. Yummy!
Ingredients
12 oz (300 g)
Black Diamond® Cheese Curds
2 tsp (10 mL)
Tex-Mex seasoning
(or to make your own: 1 tsp each of chili powder, ground cumin, ground coriander, and paprika mixed well with ½ tsp each of garlic powder, oregano and salt)
(or to make your own: 1 tsp each of chili powder, ground cumin, ground coriander, and paprika mixed well with ½ tsp each of garlic powder, oregano and salt)
8 cups/8oz (224 g)
mixed salad greens
1 cup (250 mL)
black beans, canned, rinsed and drained
1 cup (250 mL)
corn, canned, rinsed and drained
1
tomato, diced
¼ cup (60 mL)
cilantro, roughly chopped
1
green onion, chopped
1 cup (500 mL)
guacamole
1
lime, cut into 4 wedges
tortilla chips (as desired)
Creamy Southwest dressing:
½ cup (125 mL)
Beatrice® Sour Cream
4 tbsp (60 mL)
mayonnaise
½ cup (125 mL)
salsa
2 cloves
garlic, minced
2 tsp (125 mL)
lime juice
½ tsp (3 mL)
hot sauce
½ tsp (3 mL)
cumin
¼ cup (60 mL)
cilantro, chopped
salt and pepper to taste
Preparation
- Thoroughly wash and dry mixed greens. Set aside.
- Open beans and corn. Drain, rinse and drain again thoroughly. Set aside.
- Dice tomato and chop cilantro and green onions. Set aside.
- Sprinkle desired amount of Tex-Mex spices on curds and set aside.
- To prepare dressing: add all dressing ingredients into a bowl and stir together well.
- Final assembly: divide mixed greens onto 4 plates. Arrange ¼ of the beans, corn, and tomato on top of the greens. Place ¼ of the spiced curds on top of each salad. Sprinkle green onion and cilantro on each salad. Place 4-6 tortilla chips along back of salad. Drizzle salad with Creamy Southwest Dressing, and serve with a wedge of lime and a side of guacamole.