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Selection of Devo's olive oils and balsamicsMy shipment from Devo Olive Oil Company arrived, adding new flavors to experiment with. I had a bunch of recipe ideas brewing, but which product to try first? When I went to cut the avocado for salad, I found a ripe fruit that wouldn’t stand up to the cut of the knife. Instead of using it as part of the salad itself, I decided to make a creamy, healthy dressing out of it. Would Devo’s Coconut White Balsamic give it a boost of flavor?

black bean and corn lettuce cups with coconut lime avocado dressingI decided to try it on top of a black bean and corn salsa. To keep the healthy thing going, I made lettuce cups instead of serving with rice. This was a delicious side dish for grilled sirloin.

The avocado dressing was creamy, tangy, refreshing with a hint of sweetness. I see it on top of another salad, and another, soon.

Black Bean and Corn Salsa Lettuce Cups with Coconut Lime Avocado Dressing

Ingredients:

Salsa:

  • 1 can corn, drained
  • 1 can black beans (with chili and cumin, if available; if not, add some if desired)
  • 2 plum tomatoes, chopped
  • ½ red pepper, chopped
  • ½ large red onion, chopped
  • 1/2 c fresh cilantro, chopped
  • 2 tbs Devo Mango White Balsamic
  • Freshly ground sea salt and pepper to taste

Lettuce:

  • Head of butter lettuce, washed, leaves separated and trimmed

Coconut Lime Avocado Dressing:

  • 1 avocado, peeled, pitted and cut into chunks
  • ¼ c coconut water
  • ¼ c Devo Coconut Balsamic
  • 1 fresh lime
  • 1 tbs honey (local!)
  • 2 tsp Devo Roasted Garlic EVOO
  • 1 tbs orange juice
  • Pinch of saffron
  • Freshly ground sea salt and black pepper to taste

Directions:

Salsa:

Combine all ingredients and chill for at least 3 hours.

Dressing:

  • Blend ingredients in food processor or with immersion blender.
  • Adjust seasonings to taste.

Assembly:

  • Please lettuce leaf “cup” on plate.
  • Fill with salsa.
  • Drizzle with avocado dressing.
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