Southwest Salad  

4 slices bacon (or use bottled bacon bits)
6 tbls olive oil
1/3 cup grated parmesan cheese
3 tbls lemon juice
1 clove minced garlic
4 drained canned anchovy fillets, chopped
1 15 oz. can black beans, rinsed
1 small can whole kernel corn
1 cup chopped celery
1/3 cup chopped red onion
1 fresh chili pepper, stemmed, seeded & chopped fine
1/4 cup chopped cilantro
1 ripe avocado, diced
8 lettuce leaves for bowls

corn tortilla chips to go with the salad

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Fry bacon until crisp. Crumble when cool. Set aside. 

In a large bowl, combine oil, cheese, lemon juice, garlic and anchovies and mix well. Add the rest of the ingredients, except lettuce leaves. Toss lightly.

Place each lettuce leaf on a salad place and divide salad among them. Sprinkle with crumbled bacon. Serve with chips.





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