Thursday, January 2, 2014

Charred Corn Chop Salad

this is simply heaven on a plate. we love it. it is healthy, fresh and just perfect. it's on our weekly food calendar every week and man, it really is just it for us. even boss man loves it. he requests it.

2 C corn
1 sweet potato, cubed (I use 5-8 small ones or a few large)
Half a red onion, chopped
1 T olive oil

1/2 LB ground turkey (I use up to 2 depending on leftovers)
1 t ground cumin
1 can black beans

1/2 C sour cream
1/2 C buttermilk
1/2 t chili powder
1 bunch scallions

4 romain hearts, chopped
1 avocado
1 C grated cheese (we like pepperjack)

Mix buttermilk, sour cream, whites of scallions and chili powder. Refrigerate until ready to eat.

Toss corn, sweet potatoes and red onion with olive oil and salt and pepper to taste. Bake @ 400 degrees for 30 minutes; stir every 10 minutes.

Cook ground turkey. Add black beans, cumin and 1/4 water. Simmer. (I don't add water; just leave juice from ground turkey)

Divide lettuce to plates, add ground turkey mixture, sweet potato mixture, greens of scallions. Top with cheese, avocado and dressing!

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