It’s SO. DAGGUM. HOT. Summer is officially here. Okay, so it was already officially summer a few weeks ago… well now it’s like OFFICIALLY Official! Ya, it’s a thing.

Anyways, I’m WAY too young to be feeling menopausal with all the hot flashes happening up in here! I’m fairly certain our AC is about to seize up from over-usage!

Confession: We’ve been keeping our air at 71 when we sleep. Yes, Seventy-flipping-one DEGREES… and it’s STILL not cold enough! I have issues. For. Real.

As you know, last week I was able to visit the BEAUTIFUL Carmel California (le sigh. I miss it already!) courtesy of Dole! I attended their Salad’tude event where we talked salad, salad, and you guessed it… SALAD!

One of the days while we were there, they sent all of us bloggers into a fully stocked kitchen (a la Chopped style) & had us running around like mad women to create a unique salad to present to the group! Ya, I realized that I NEVER EVER EVER EVER EVER want to be on Chopped. Talk about major anxiety under that kind of pressure! hah No thank you.

The salad I created for the group turned out something like this:

Mixed Greens, Roasted Corn, black beans, tomatoes, mangoes, and a Garlicky Cilantro Jalapeno Vinaigrette. Hello all of my favorite flavors in one bowl!  

I am ALL ABOUT SALAD these days. It’s so blistering hot that all I want is a cool crisp salad and a tall glass of iced tea. This salad fits the bill… Hits the spot… Floats my boat… & Rocks my world. Enjoy! Ooo & if you want to get all fancy schmancy, add this Sweet Potato Crusted Fish on top! Swoon.

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Southwestern Salad with Cilantro Jalapeno Vinaigrette

Yield: 4 large servings

Prep Time: 15 minutes

Cook Time: 5-10 minutes (for the corn)

Total Time: 20-25 minutes

A simple salad with the Southwestern flair everyone loves!

Ingredients:

For the Dressing:
1 cup cilantro
1/4 cup olive oil
1 lime, juiced
1 jalapeno, seeded and diced
1 clove garlic, grated
1/2 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

For the Salad:
2 bags Mixed Greens
15.25 ounce can of black beans, drained and rinsed
1-2 ears of corn, grilled or oven roasted and cut off the cob
1 mango, peeled pitted and diced
1 cup cherry tomatoes, halved
2 scallions, diced
1/2 cup cilantro, chopped

Directions:

For the Dressing:
Add all ingredients to a blender or food processor and pulse until combined. Set aside until ready to use.

For the Salad:
Add all ingredients to a large bowl and gently toss with salad dressing and serve. Great with grilled fish or even barbecue chicken on top. Additional mix in ideas: Avocado, goat cheese, etc...