This is a salad that I brought to book club a few months ago, and have neglected to post. Oops.
It’s great served with tortilla soup or corn chowder. If it’s a work night, shred up a rotisserie chicken and make it a meal.
serves 4 (as a side)
2 cups green lettuce, roughly chopped
2 cups baby spinach, roughly chopped
1/2 cup corn
1/2 cup black beans, drained and rinsed
2 roma tomatoes, seeded and diced
1 green onion, sliced thin
1/4 cup fresh cilantro, chopped
2 oz crumbled goat cheese OR cotija cheese
*more options: shredded jicama, tortilla strips, diced avocado
makes about 3/4 cup
1/4 cup dijon mustard
1/4 cup agave nectar
1 chipotle pepper in adobo sauce, seeds removed
1 teaspoon sesame oil
2 teaspoons apple cider vinegar
the juice of 1/2 lime
pinch of salt
Process ingredients in food processor or blender until smooth. (I use the chopper attachment on my Cuisinart Smart Stick for this).
Some of our favorite book club selections (in no particular order) have included:
1. The Help, by Kathryn Stockett
2. Cutting For Stone, by Abraham Verghese (I struggled through the middle of this book, but powered through)
3. Shanghai Girls, by Lisa See (of the three in the series, I preferred Snow Flower and the Secret Fan)
4. The Girl With the Dragon Tattoo, by Stieg Larsson (I loved all three)
5. Sarah’s Key, by Tatiana de Rosnay
Next week, we are discussing My Stroke of Insight by Jill Bolte Taylor. If you have the time, watch her video on TED–it’s fascinating! Not sure what’s next up, but I’m dying to read Shadow of the Wind by Carlos Ruiz Zafon. Had your nose buried in a good book lately? Send me your recommendations!