Sonia’s Salad

Photo lost when the old site was hacked. Newer posts will have photos.

We like to call this a Sonia Salad.  A spent two college summers living with her Aunt Sonia and Uncle Chris.  During that time Sonia taught her the beauty of salad (A had previously written off all fresh vegetables, we know, that’s not a normal vegetarian), and she learned that salad doesn’t have to mean lettuce and tomatoes (heaven forbid carrots and cucumbers!).

Fast forward to meeting Z.  Z, a professed omnivore, was also not-so-big-into-salads.  He cringed at the word and stocked his apartment with meat, pasta and… well, that’s about it.  That all changed when A introduced him to a Sonia Salad (which can come in any variety of forms). One of our favorite combinations, and one that we make quite frequently is the one below.

 

A Sonia Salad (Mexican-Esque)

1 head of Romaine

15 oz. can of black beans

One recipe of Paprika Corn

1 avocado

a few tomatoes chopped

1/2 of a small shallot

4 – 6 oz. of sharp cheddar

 

Throw the beans into a pot and season with cumin, chili powder, salt, pepper, garlic and cayenne.  We should really write down how much we use someday, but probably about 1 tsp of the cumin and chili powder, 4 cloves of garlic, 1/2 tsp of black pepper, and a few pinches of salt and cayenne.

Make the Paprika Corn.

Chop the romaine, avocado, tomatoes, and cheddar.  Dice the shallot.

Combine and serve with whatever dressing you choose (we like creamy ones!).

Thanks Sonia!