Roberta's Southwestern Salad

This is a great salad to serve with a variety of main Mexican dishes. 


Ingredients:
2-3 Cobs white corn, uncooked

Yellow bell pepper

Carrots

Tomatoes

Avocado

Cilantro

Romaine Lettuce

Dressing:

Peperoncini infused olive oil
1 Lime
Salt
Extra virgin olive oil


The quantities of the ingredients are up to personal taste. I prefer a larger veggie to lettuce ratio.  Here is the recipe for a very large salad:


Take one head Romaine lettuce, wash and tear or cut into smaller pieces.  Cut one bell pepper, two carrots, 3 avocados, two tomatoes, and add.  Take the uncooked corn, and cut the kernels off and add to salad. Take the whole leaves off cilantro stems and add (maybe 1/4 cup of just leaves).

For the dressing, a little goes a long way.  I use the regular olive oil to dilute the spiced olive oil to make a milder dressing, but you can use just straight peperoncini infusion if you like it spicy.  For this quantity of salad you only need about 1/4 cup of olive oil total. Add the juice of the entire lime (with pulp-ok), and salt to taste.  Toss.