One thing I’ve always wanted to do was feature one of my guest blogger’s recipes. This salad is amongst my favorite that a guest has passed on to me.

Fellow food blogger, Pam Sykes contributed to my blog a few years back with a great post about keeping her home tidy and organized. She also passed on this recipe to me and my readers. Since then, it’s become a go-to in the Macaulay household, and every time I bring it to a gathering or feed it to anyone anywhere, it’s always a hit. It just seems to be one of those “crowd pleasers”. So, I’m finally featuring it, so that not one of you misses it!

Both Pam and I try to eat “clean”, and this recipe fits the bill, but there’s just something about it (maybe the tortilla chips…maybe the dressing…) that makes it feel like you’re eating party food. My youngest still avoids salad like the plague, but I can even coerce him into joining in with this one. I’ve adapted it a bit from her recipe, because we love LOTS of avocado and chips, so certainly play around and find the best combo of ingredients that works for you. I’d even suggest tossing in some grilled chicken if you need that to make it feel like a “meal”, but honestly, the avocado makes is truly filling and satisfying!

Clean Mexican Salad

Dressing:

1/4 C Olive oil
1/4 C White balsamic vinegar
Rind from a lime, grated
Juice from a lime
2 Minced garlic cloves
1/4 tsp salt
1-2 Tbsp minced cilantro

Salad:

1 Lg head romaine lettuce, cleaned, dried and chopped
1 Can organic sweet corn, rinsed and drained
1 Can organic black beans, rinsed and drained
1 Small pkg grape tomatoes, rinsed and halved
2-3 Avocados, diced
1/2 Bag tortilla chips, broken (I only use Wegmans organic yellow corn brand!)

Whisk dressing ingredients together and set aside. Toss salad ingredients together, with exception to the avocado and tortilla chips. When ready to serve, add the avocado and chips, our dressing over salad and then toss together. Watch this big bowl of goodness disappear before your eyes!