Ingredients with Measurements:
- 1 large head of lettuce, chopped
- 1 red onion, thinly sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup of cooked corn kernels
- 1 cup of cooked black beans
- 1 avocado, diced
- 1/4 cup of chopped cilantro
- 1/4 cup of crumbled queso fresco cheese
- 1/4 cup of toasted pumpkin seeds
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the chopped lettuce, sliced red onion, diced red and yellow bell peppers, cooked corn kernels, and cooked black beans.
2. Add the diced avocado and chopped cilantro to the bowl and gently toss to combine.
3. Sprinkle the crumbled queso fresco cheese and toasted pumpkin seeds over the top of the salad.
4. Serve immediately or refrigerate until ready to serve.
20 minutes
Temperature: Room temperature
Serving size: 4-6 servings
Nutritional information:
- Calories: 210
- Fat: 10g
- Carbohydrates: 25g
- Protein: 8g
- Fiber: 8g
Substitutions for ingredients:
- Use feta cheese instead of queso fresco
- Use canned corn and black beans if fresh is not available
- Use green bell peppers instead of yellow
Variations:
- Add grilled chicken or shrimp for a protein boost
- Use romaine lettuce instead of iceberg
- Add diced tomatoes for extra color and flavor
Tips and tricks:
- To prevent the avocado from turning brown, toss it with a little bit of lime juice before adding it to the salad
- Toast the pumpkin seeds in a dry skillet over medium heat until lightly browned and fragrant
- Make the salad ahead of time and add the avocado and cheese just before serving
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days
Reheating instructions:
- This salad is best served cold and does not need to be reheated
Presentation ideas:
- Serve the salad in a large bowl or on individual plates
- Garnish with additional cilantro leaves and pumpkin seeds
Pairings:
- Serve with grilled chicken or shrimp for a complete meal
- Pair with a crisp white wine or a light beer
Suggested side dishes:
- Serve with warm corn tortillas or a side of rice and beans
Troubleshooting advice:
- If the salad seems dry, add a little bit of olive oil and lime juice to the bowl and toss to coat
Food safety advice:
- Make sure to wash all produce before using in the salad
- Store any leftovers in the refrigerator and discard after 2 days
Food history:
- Colo-colo salad is a traditional dish from Chile that typically includes tomatoes, onions, and mayonnaise. This version is a healthier and more colorful take on the classic recipe.
Flavor profiles:
- This salad is fresh, crunchy, and slightly sweet with a hint of tanginess from the lime juice and cilantro.
Serving suggestions:
- Serve as a light lunch or dinner, or as a side dish at a summer barbecue or potluck.
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