Kickin’ Salad

I am so happy this time of year… the summer vegetables are still available and the new fall greens are arriving.  This is my recipe for Kickin’ Salad – a spicy tex-mex style salad featuring Arugula. If having just arugula as your salad green is worrying as just ‘too spicy’ half the arugula greens in the recipe and add some chopped romaine or green lettuce instead.  Since I like my salad spicy, for additional ‘kick’ I sprinkle chipotle powder (or add chopped fresh chilies from your garden for a special spicy kick).  Yield 4 servings.

Ingredients:

Arugula – One 5 ounce package rinsed and drained

1 medium Avocado chopped

1 medium tomato chopped into small pieces

1 medium sweet red pepper chopped  into small pieces

1 cucumber chopped into small pieces

8 ounces of cooked black beans (about a half can)

1 to 2 ears of fresh corn cooked (or about 8 ounces of frozen corn – cooked and drained)

1 teaspoon of chipotle  powder

2 Tablespoons of your favorite non-dairy creamy salad dressing

Directions:

After corn has cooled enough, use a sharp knife to slice the kernels from the cob.  I like to make individual salads so in each bowl add greens first then add in each of the ingredients on top sprinkling a bit of chipotle powder and salad dressing.  Serve and enjoy!