Southwestern Salad

OH HAI, time of year when everyone goes on diets!  The suns out, better eat grass for the next 10 days so I can fit into those summer tank tops.

Or as I like to call it, Rabbit Season.  Today I had 4 carrots and some microgreens.  I really wanted that celery too, but you know, water weight.


Clearly, I am over dramatizing this (well, duh.) but I thought JUST ONCE that I might cater to you precious bunnies trying to eat like small herbivores.

This salad is chock full of good for you stuff, and the dressing is greek yogurt based so it’s all “Creamy yet still delicious.”

You’re welcome, kids.


Southwestern Salad

By Whitney, May 19, 2013

Southwestern Salad



Toss the romain, black beans, shucked corn, peppers, tomatoes and cheese together.  To make the dressing, in a food processor, finely chop the parsley.  Add the greek yogurt, lime juice, champagne vinegar, olive oil and salt a pepper, and puree until smooth.  If it looks too thick, thin with more lime juice.  Lightly dress the salad.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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