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Watermelon-Pinto Bean Salad
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Ingredients Per Salad:
1 Cup Romaine Lettuce
1/3 Cup Watermelon
2 Tbs. Red Onion
2 Tbs. Corn Kernels
2 Tbs. Cilantro Leaves
1 Jumbo Green Olive
1/4 Avocado
1 Tbs. Feta Cheese, optional
3 Tbs. Cumin Dressing (recipe below)
1/3 Cup Pinto Beans, canned or homemade
1 teaspoon Olive Oil
Cumin Dressing:
2 teaspoons Ground Cumin
1 teaspoon Dark Chili Powder
1 teaspoon Oregano, dry
1/2 teaspoon Granulated Garlic, dry
1/2 teaspoon Salt
1/4 teaspoon Coarse Ground Black Pepper
3 Tbs. Lemon or Lime Juice
3 Tbs. Red Wine Vinegar
3 Tbs. Orange Juice
1 Tbs. Agave or Honey
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Cut romaine into small bite size pieces.
Wash, spin dry and chill well.
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Place all cumin dressing ingredients into a bowl.
Mix well and reserve.
Note:
Dressing and lettuce can be done a few hours ahead.
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Slice the rind off of a large chunk of watermelon.
Cut melon into small manageable size pieces.
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Cut watermelon into half inch size pieces.
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As far as the corn kernels you can use fresh or frozen, raw or cooked.
I like to cut the kernels off of a couple ears of corn and cook them dry in a hot pan.
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Slice onion and olive thin.
Tear the leaves off of the cilantro stems.
Measure the corn.
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Cut avocado into thin slices.
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Measure & place prepared ingredients into a bowl.
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Place pinto beans and 3 tablespoons of dressing into a small pan.
Bring dressing to a boil and boil for a few seconds.
Remove pan from heat and let cool for a quick minute.
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Pour warm beans and dressing over salad ingredients.
Mix well and place into a salad bowl.
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Drizzle a teaspoon or so of good olive oil over the salad.
Add crumbled feta cheese and a few grinds of fresh black pepper.
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