CanadaSalad
Jalapeño Lime Fajita Salad
Active Time: 30 minutes • Total Time: 30 minutes
Yields: 4 servings
Ingredients
- Fajita Veggies:
- 2 tablespoon avocado or olive oil
- ½ of a jalapeño, minced
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 cup corn
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon cumin
- Vinaigrette:
- 1/3 cup avocado or olive oil
- 2 tablespoon lime juice
- 1 teaspoon lime zest
- ½ of a jalapeño, minced
- 2-3 teaspoon agave
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- Salad ingredients:
- 5 ounces Earthbound Farm Organic Baby Arugula
- 1 15 ounce can black beans, drained and rinsed
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- Tortilla chips
May being National (Organic) Salad Month, in 2020 it falls during a time when we’re all staying home more. So we challenged friends and fellow organic salad enthusiasts to develop extraordinary new salads based on relevant themes. In this #SaladSunday Challenge (The What Restaurant Dish are You Missing Most Challenge), our friends at Crowded Kitchen created this zesty salad with all the rewards of your favorite fajita plate. You can vary the heat level by including (hotter) or excluding (less hot) the seeds of the jalapeño. Pro tip: whenever you’re preparing hot peppers, be extra careful about getting any of the inside of the pepper (where the essential oils (i.e. the heat) live. If you’ve ever made the mistake of rubbing your eyes after carelessly cutting peppers, you know what we mean. Using gloves is a great way to avoid a bad situation.
In a skillet over medium heat, sauté jalapeño in oil for 2-3 minutes. Add onion and continue to cook until softened (3-5 minutes). Add pepper, corn, cilantro, lime juice, chili powder, salt and cumin and sauté for 5-7 minutes or until vegetables are softened. Remove from heat and let cool.
Meanwhile, whisk together all ingredients for vinaigrette. You can also put all the ingredients in a small jar and shake vigorously to emulsify.
Dress arugula in half of vinaigrette, tossing well to coat. Top with fajita mix, black beans, avocado, tomatoes, and tortilla chips. Top with remaining dressing and enjoy!
