My husband hates frisee lettuce, but I actually love the stuff. I think it adds great texture and interest to a salad. But before I go any further and lose some of you, I’ll confess that I don’t consider myself a salad eater. I find that a lot of cold salads fall flat, and rarely do I feel satisfied after eating them as my meal.
But THIS, my friends, is the salad for non-salad eaters. It’s honestly my favorite salad ever. It’s the warm and cold elements of the salad that make it both interesting and filling for me. The warmth is brought by the sauteed white beans and corn (along with some red pepper flakes for a little heat!). And the fresh frisee, cherry tomatoes, cilantro and creamy avocado give a certain coolness to each bite. Truly, MKR
P.S. A quick tip if you’re getting your beans out of a can: as you probably know, you should rinse your beans as you take them out of the can because they’re super salty in there. But what’s more: I recently learned that the only brand that doesn’t use harmful preserving ingredients in its cans is Eden Organics (which can be found at Whole Foods). I’m always careful to use these beans to be safe! xo
- 1 can of beans (you can use any, I used Great Northern White Beans here)
- 1 pint cherry tomatoes, halved
- 1 avocado, chunked
- 2-3 ears of fresh corn or 1 can of canned corn
- Handful of fresh chopped cilantro as garnish
- olive oil, to dress the salad
- salt and pepper, to taste
- red chili pepper flakes, to taste
- Squeeze or two of fresh lime to taste
- Halve the cherry tomatoes and chunk the avocado.
- Sautee the beans and corn together with red pepper flakes, olive oil and salt & pepper.
- On medium heat cook the mixture through allowing corn to keep a bit of its crunch 5-10 minutes.
- Refrain from letting the mixture get too hot; transfer to bed of frisee lettuce, tomatoes and avocado.
- Dress the salad with olive oil and season (to taste) with red chili pepper flakes, cilantro, lime, salt & pepper.
