After Halloween, our household is ready for something besides sweets and heavy meals. On a busy weeknight, I often turn to dinner salads to feed the fam as they come together quickly and satisfy everyone's tastes. This salad is in heavy rotation at our house - we make it at least once a month, sometimes more.

Whip this guy up in 30 minutes - cut that in half if you can get someone to make the dressing while you're chopping ingredients.

We serve salads a la carte style at our house, with each component separated on a tray. This means everyone can choose their favorite ingredients and there are many less comments about not liking dinner. In our world one kiddo doesn't like tomatoes, the other doesn't eat black beans, one will eat everything no matter what. This solves that problem since they are in charge of their dinner destiny!

From our house to yours, we hope you enjoy this salad and it too becomes a staple in your kitchen.

Stats

Prep Time: 30 minutes
Servings: 6

Ingredients

Salad
2 cups Frozen Corn
1/4 cup Olive Oil
Salt & Pepper
1 large container Spring Mix
1 Avocado, chopped
1 can Black Beans, drained & rinsed
2 Tomatoes, diced
1 Yellow Pepper, diced
1 Jalapeno, diced

Dressing
2 Avocados
1 cup Coconut Milk
Juice of 2 Limes
Handful Cilantro
1 tsp Cumin
Salt & Pepper

The Method

Set oven to broil. Spread frozen corn on baking sheet, cover with olive oil and stir around to coat. Season with salt & pepper and place in oven. Broil about 15 minutes or until your family starts asking if you're burning something. Trust me, a little bit of char is delicious!

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To make the dressing, combine all ingredients in a food processor and blend until smooth. Easy peasy.

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To serve, pile some lettuce on your plate and add your favorite veggies. Top with a dollop of dressing and a sprinkle of jalapenos. Dinner is served!

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