North American, from the Southwest

This big meal salad is loaded with beans, chilies, tomatoes, cheese, and tortilla chips and tossed with a creamy, spicy guacamole dressing. with all these flavors and textures, this salad is sure to satisfy your taste buds. In the Southwest, Mexican food is the most popular cuisine. a bag of tortilla chips and a jar of salsa are basic staples found in everyone’s refrigerators and cupboards.

INGREDIENTS

1 small head green cabbage, thinly sliced (about 4 cups), or lettuce
2 medium tomatoes, diced (about 1 cup)
1 small onion, diced (about ½ cup)
1 medium green bell pepper, diced (about 1 cup)
1 can (15 ounces or 450 g) kidney, pinto, or black beans, drained
1 can (8 ounces or 250 g) whole corn kernels
½ teaspoon chili powder
½–1 cup (125–250 g) guacamole dressing
½ cup (60 g) feta cheese, crumbled, or cheddar cheese, shredded
2 cups (125 g) corn tortilla chips, crumbled

METHOD

Mix cabbage, tomatoes, onions, bell pepper, beans, corn, and chili powder in a salad bowl.

MIND REFRESHER

Stand straight, breathe normally, and watch your mind as you toss the salad-just know what happening. Nothing else to do

Toss salad with guacamole dressing; let salad sit 10 minutes to soften the cabbage a little.
Sprinkle with cheese and tortilla chips and serve.
Pass extra dressing.

Serves 4

SPICY GUACAMOLE DRESSING

1/2 cup (250) water, 1/4 cup (60 ml) fresh lemon juice, 1/4 medium onion, peeled, 1 medium avocado, peeled, stone removed, and quartered, 1 clove garlic, peeled, 1 fresh serrano green chili pepper, generous handful fresh cilantro leaves (about 1/4 cup), 2 tablespoons olive oil or vegetable oil, 1 teaspoon sea salt.

Blend all ingredients in a blender until smooth and creamy. Add more water if too thick. Makes 1 cup (250g).