Terra Cotta Salad Platter Recipe
by Global Cookbook

Avg. 0/5 0 votes


	Servings: 1

Ingredients

This is one of my favorite entree salads. For a flavor lift, sprinkle the
salad with 1 tsp. soy sauce and a healthy pinch of cayenne pepper. You can serve it
with your favorite dressing or possibly the oil and lime combination offered here.
10 ounce mixed greens or possibly field greens
1 lrg tomato, diced
1 x (15-oz) can black beans, rinsed and liquid removed
1/2 x red bell pepper, seeded and minced
1/2 x green bell pepper, seeded and minced

1 c. shredded cheddar or possibly Monterey jack cheese (or possibly a premixed combination, 4 ounces)
1 c. frzn corn kernels, thawed, or possibly kernels from 2 ears fresh corn
1/3 c. pumpkin seeds, toasted (see note)
1/3 c. minced fresh cilantro
1 c. baked tortilla chips, crushed
1/4 c. extra-virgin extra virgin olive oil (optional)
Juice of 1 fresh lime (optional)
Salt and freshly grnd black pepper, to taste

Place greens on a large platter. Arrange tomatoes, black beans, red and green peppers, shredded cheese and corn in 2- to 3 inch-wide rows across top of greens. Sprinkle pumpkin seeds, cilantro and tortilla chips over all. Drizzle with extra virgin olive oil and lime juice, if you like (you can substitute your favorite dressing). Season with salt and pepper.
Note: To toast pumpkin seeds, place them in a dry skillet over medium heat and heat, shaking pan often, 2 min till they turn golden.