Super Salad #6: Mexicali Fiesta

4 c. cooked black beans

2 c. fresh or frozen corn, lightly sauteed

1 c. jicama, chopped

3 stalks celery with leaves, chopped

1 each: red, yellow, orange, and green bell pepper

1 1/2 c. cooked millet

3 hearts romaine, chopped

Tomatillo-Avocado Dressing, below

Toss beans, corn, jicama, celery, bell peppers and millet. Spoon onto romaine and serve with dressing.

Tomatillo-Avocado Dressing

3 tomatillos, husked

½ c. cilantro

Juice of 1 lime

½ jalapeno, seeds removed and chopped

1 clove garlic, minced

1 small avocado, peeled and pitted

4 green onions

Blend all ingredients until smooth. Add a pinch of salt if needed.

To your health and happiness,

Hailey