Southwestern Salad Bowl Buffet
Ingredients
All the Components
- 1 cup romaine lettuce, chopped
- ¼ cup corn, grilled or use canned
- ¼ cup black beans, drained and rinsed
- ½ red pepper, grilled and sliced
- ¼ cup red onion, sliced and marinated - see below
- 1 avocado, sliced
- ¼ cup brown basmati rice - see below
- ¼ cup cherry tomatoes, halved
- 3 cups Shishito peppers, blistered - see below
- ¼ cup Monterey Jack, grated
- Baked tortilla strips - see below
For the Vinaigrette
- 1 garlic clove, chopped
- 1 tbsp red onion, chopped
- ¼ cup apple cider vinegar
- 1 tsp lemon juice
- ¼ cup olive oil
- 1 tbsp honey
- ¼ cup parsley, leaves and stems
- 3 tbsp chives, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp sea salt
- ¼ tsp black pepper, ground
For the Marinated Red Onions
- ½ small red onion, thinly sliced
- 1 tbsp dried oregano
- 1 tbsp red wine vinegar
- ¼ cup olive oil
Instructions
For the Marinated Red Onions
- Thinly slice the red onion.
- Place the slices in a container and pour the olive oil and red wine vinegar over.
- Add dried oregano. Stir to combine.
- Cover and let sit at room temperature to marinate for at least an hour. This keeps for two days unrefrigerated. Recipe from NoCrumbsLeft
For the Brown Basmati Rice
- Follow the instructions on the package, for 2 cups cooked rice. I like to add 1 tsp turmeric to the cooking liquid.
For the Blistered Shishitos
- You need 3 cups shishitos, 2 tsp olive oil, and a skillet.
- Rinse and dry the peppers.
- Place in a bowl and toss with the olive oil until evenly coated.
- Preheat a skillet over medium-high heat.
- Add peppers to the skillet and cook stirring from time to time, until they are tender with some charred spots.
- Remove from the skillet, place on a plate and sprinkle with maldon salt.
For the Baked Tortilla Strips
- Cut 2 tortillas into thin strips. Place on a parchment lined baking sheet. Spray with a little olive oil and bake for about 15 minutes at 350°F, until crispy.
For the Vinaigrette
- In a blender or food processor combine all the ingredients and blend until smooth and combined.
- Transfer to a container with a tight fitting lid and refrigerate until ready to use.
To Assemble
- Scan the buffet and choose the items you would like to build your bowl.