Just three weeks ago, in Minnesota, our entryway was filled with jackets, scarves, gloves, and snow boots.
Now in California, my kids have spent the last two days lacquered with sunscreen, running through sprinklers in their bathing suits.
Also cuckoo – my desire for a salad. In April. Forgive me fellow readers if you’re still in a cold climate and crave no such thing. You should bookmark this and check back in a few months when you’re tired of soup.
I can certainly appreciate how much better produce tastes when it’s in season, but I am not a seasonal cook. I make meals based on my mood. Are you with me? Show of hands, please.
One of my favorite cookbooks? EveryDay Food, Great Food Fast. Least favorite thing about it? It’s organized by season. Lame. Well, Martha’s awesome follow-up, Fresh Flavor Fast, is grouped by course, so apparently I was not alone in my gripe. Much better, Martha.
This easy salad comes from there and I altered it ever so slightly. It’s light, but filling. It’s got heat from the salsa and cheese, but sweetness from the corn. Protein from the beans. Lots of layers, here. And the tortilla chips were an inviting way to get my kids on board. All good.
Now, if you’ll excuse me. I need to go shopping for flip-flops.
Prep time: 15 minutes
Total time: 25 minutes
• 1 can (15 ounce) pinto beans, rinsed and rained
• 1 can (15 ounce) sweet corn, rinsed and drained
• 1/3 cup salsa
• 2 scallions, trimmed and chopped
• 3 plum tomatoes, sliced into large chunks
• Salt and pepper to taste
• 1 package (12 ounce) romaine hearts
• 3 cups (about 3 ounces) broken tortilla chips
• 1 ripe avocado, peeled, pitted, and cut into cubes
• 1 cup grated Pepper Jack cheese or Mexican blend (this is optional if you want a non-dairy meal)
In a medium pan, heat the beans, corn, and salsa over medium until warmed through. Remove from heat and stir in the scallions and tomatoes. Season with salt and pepper to taste.
In a large bowl, toss together the lettuce and chips. Divide evenly among four bowls and top with the bean mixture, avocado, and cheese.
(originally from Martha Stewart)