A long long loooooong time ago I used to do new recipe posts every week.
Some where between growing a baby and moving to a new house that all stopped.
Don't worry, the rising numbers on the scale assure me I haven't stopped eating, no that's not the case at all, however I have stopped trying new things and let me tell you. BORING. Food rut doesn't even begin to describe our dinners the last few months. Tacos. Pasta. Burgers. Chicken Stir Fry. Pizza. Repeat.
So in an effort to bring back variety I'm bringing back Tasty Tuesday and the first week was a smashing success!
I've been craving cold foods lately so I went searching for a salad recipe. Not just any salad, but one my husband would eat and actually consider a meal. I found this winner with the help of Google and Kraft.com. Now it doesn't call for chicken, but again, I needed to convince the hubs that this pile of green and veggies was his dinner, so a little protein was in order. I found this ah-mazing Tex-Mex Chipotle spice at Hy-Vee that I used on the chicken before it hit the grill. Delish! (It was actually the store brand so if you have Hy-Vee's in your area RUN and get this...soooo good)Southwestern Ranch Salad
What you Need
4 cups torn mixed salad greens
1 can (15 oz.) black beans, drained, rinsed
1 pkg. (10 oz.) frozen whole kernel corn, thawed, drained
1 large Red pepper, chopped
4 Tomatoes, chopped (about 2 cups)
1 cup 2% Milk Shredded Cheddar Cheese
1/2 cup Ranch Dressing
2 Tbsp. chopped cilantro (I couldn't justify buying a whole bunch, so I nixed this)
DIVIDE greens among 4 dinner plates.
TOP with beans, corn, peppers, tomatoes and cheese.
DRIZZLE with dressing; sprinkle with cilantro.
Optional: Top with grilled chicken breast
It makes enough for 4, but I cut everything in half and sorta eyeballed it since we only needed 2 servings.