Southwest salad and a chipotle bean burger. 6/24/19

We eat our dinner in two courses tonight starting with a vibrant summer-y Southwest salad. I charred some corn kernels and macerated them along with a small dice of onion and cumin in lime juice and olive oil. This would be my dressing over a composed plate of Romaine, avocado, mint, cherry tomatoes, cucumber, and radishes – beautiful and tasty!

Summer Southwest salad

John cooked up some frozen Morningstar Chipotle Bean Burgers first by a quick microwaving and then a sear in a hot skillet to give the exterior a little crunch. John eats his with some onion and BBQ sauce while I go the California burger route with ketchup and onion on one side and mayo, lettuce, and tomato on the other.

California style chipotle bean burger

This entry was posted in American, Easy, Vegetables, Vegetarian and tagged , . Bookmark the permalink.

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