So this recipe has little to do with fish, it’s just that it uses this awesome-sauce as the fantastical star ingredient. We throw in chicken when we have it leftover.  You could also use leftover steak, fish or no meat at all. I keep handy some frozen corn and frozen black beans to throw in for the bean protein, an extra southwest-y punch and…. okay, I like the corn color. I pre-cook a bag of dry beans in my pressure cooker and keep it frozen for occasions like this. You could also use canned beans, rinsed and drained and kept frozen the same way. Or be bean-less… whatev’s.

I’m sorry. I just can’t bring myself to measure and track ingredients info for a salad. Too. Much.

Southwest Salad with Spicy-Tangy-Mexi-Flexy-Dressing/Sauce

Spinach, romaine, butter lettuce, or (if you really must) iceberg

leftover chicken or steak, sliced bite-size

bell pepper, diced

avocado, diced

tomatoes, diced

corn, handful from the freezer

black beans, handful from the freezer

purple onion, diced

cheddar cheese, grated

crunched up tortilla chips

a splash of spicy-tangy-mexi-flexy-dressing/sauce

If you’re gobbling this up ASAP, run the frozen corn and beans under some tap water briefly to take the freeze off quickly. The key to a good salad, in my humble opinion (besides freshness… durrr), is that you chop veggies finely and tear the green leaves up nicely, too. You want as much of each of the veggies as you can get into every bite.

Now, eat up, amigos (said in my best southern gringo voice)!