Salads are a very popular thing in our household come the summer season. Since they don’t require any heat to make, I can stay cool while making dinner. Since lettuce is such a blank canvas, it can be fun to play around with toppings. This recipe is my take on a BBQ chicken salad without the fat-heavy ranch and tortilla chips. To be quite honest I was out of chicken so it turned into a meatless dish real fast. Pinto beans are a great protein swap for chicken and the tang of the honey BBQ dressing pairs nicely with the sweetness of the corn.
Ingredients
- 4 cups Romaine Lettuce, chopped
- 1 Can of Whole Kernel Corn, drained and rinsed
- 1 Can of Pinto Beans, drained and rinsed
- 1/2 cup Fresh Cilantro, chopped
- 1 Red Bell Pepper, chopped
- 1 White Onion, sliced thinly
- 2 tbsp Goat Cheese
- 4 tbsp BBQ Sauce, your favorite!
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Honey
Directions
- Get out your big salad shaking tupperware (you know the one I’m talking about!).
- In a separate bowl, whisk together honey, apple cider vinegar, and BBQ sauce until smooth.
- Add lettuce, cilantro, beans, corn, and dressing to tupperware. Shake, shake, shake, shake your groove thang!
- Plate salad and top with onions, bell peppers, and goat cheese.
- Enjoy!