This Southwest salad is a delicious plant based dinner recipe, a mix of sweet potatoes, veggies, and rice drizzled with a green chile vinaigrette.
I’m a cancer survivor. My type of cancer, CML (chronic myelogenous leukemia), is treatable by a pill. This pill was invented about ten years before I was diagnosed, and it’s a true miracle drug. This pill not only saved my life, but made healing from cancer an invisible process with no major side effects. A miracle, indeed. Cancer has been making the rounds in my circle lately. These days, it’s almost impossible to find someone whose community has not been shaken by cancer. It’s easy to hate. I hate that my friend never to watch his 4-month old twins graduate college or walk them down the aisle. But while it’s a deadly, terrible disease, cancer has also connected me to phenomenal people.
This Southwest salad recipe is inspired by a relationship formed through CML. I recently connected with Erin, a Cytogenetic Technologist in Texas who loves to cook. Funny enough, Erin spends most of her day at a microscope analyzing DNA of cancer patients. It just so happens that CML is one of the main cancers she encountered at a previous lab. When she heard me talking about CML on our podcast, her ears perked. She told me, via email, that hearing me talk put a face to the slides that she looks at through the microscope every day. Though her job is monotonous, my story made her remember that it’s an important job, even if she doesn’t see the people she helps.
For the rice
- 2 cups short grain rice, white or brown
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
For the roasted vegetables
- 2 large sweet potatoes (1 1/2 pounds)
- 3/4 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1 1/2 tablespoons olive oil, plus additional for drizzling
- 2 to 3 ears corn, enough for about 2 cups* (if desired, use frozen corn and thaw)
For the dressing (makes more than enough for salads)
- 4 ounce can diced mild green chiles
- 2 teaspoons soy sauce (or tamari or coconut aminos)
- 2 tablespoons sherry vinegar
- 12 tablespoons olive oil
- 1/4 teaspoon pepper
For the salad
- 12 cups mixed greens
- 1 cup cherry tomatoes
- 1/2 small red onion
- 1/4 cup roasted and salted pepitas
- Preheat the oven to 450°F.
- Make the rice: Follow the package instructions or use our Instant Pot rice method. Then stir in the olive oil, cumin, chili powder, and kosher salt.
- Meanwhile, make the roasted vegetables: Chop the sweet potatoes into bite-sized pieces. Mix with garlic powder, salt and olive oil. Place on a parchment lined baking sheet and roast for 20 to 25 minutes, until tender.
- Shuck the corn cobs and cut off corn kernels. Place on a parchment lined baking sheet in a single layer, and roast in the same oven for about 5 minutes until tender and bright yellow.
- Make the dressing: Thoroughly drain the green chilies. Using an immersion blender or blender, blend the chilies, soy sauce, and sherry vinegar. Add 2 tablespoons of olive oil and blend. Then gradually add another 2 tablespoons olive oil at a time and blend, until a creamy emulsion forms. (Makes more than enough for the bowls; leftovers keep in the refrigerator; warm to room temperature prior to serving.)
- Serve: Slice the tomatoes and dice the red onion. Sprinkle the tomatoes with a bit of kosher salt. To serve, place the greens in bowls, then top with rice, roasted sweet potatoes and corn, tomatoes, red onion, and pepitas. Serve the dressing on the side; store leftover dressing refrigerated.
You can read full article and recipes here : https://www.acouplecooks.com/southwest-salad/