We had this a few nights ago from the recipe in The American Vegetarian Cookbook. I just love this book! I've had it for years, but haven't cooked out of it for awhile.
I love the combination of the warm vegetables with the cold lettuce, creamy guacamole and spicy salsa. Yum! There's a somewhat sweet taste to the vegetables that adds a yummy flavor.
Here's the recipe:
You can use a commercial salsa (which I did because I didn't feel like making salsa that day) for this salad (one that has no sugar or preservatives), or you can make your own very easily. Substituting vegetables for the beans makes this a light, California-style Mexican meal. It's great for a summer picnic with Tomburgers (page 187).
1 c. frozen petite peas
1 c. fresh corn, cut from the cob (I used frozen.)
1 c. diced carrots
1 c. diced string beans
1 1/2 c. chopped tomatoes (peeling is optional)
1/2 c. minced red onion
1/2 c. minced red bell pepper
1/2 c. minced green pepper
3 Tbsp. minced cilantro
1 garlic clove, minced (optional)
3 Tbsp. extra-virgin olive oil (I would have omitted this had I made salsa.)
Chili powder and cayenne to taste
1 large avocado
2 tsp. lemon juice
1/2 tsp. ground cumin
1/4 tsp. dried oregano
8 c. shredded iceberg lettuce (I used all romaine.)
4 c. shredded romaine lettuce
Corn chips (I didn't use these.)
olives for garnish
1. Place peas, corn, carrots, and beans in a steamer over boiling water and steam until tender.
2. Prepare salsa by chopping and mincing all vegetables and combining them in a medium bowl. Add olive oil, chili powder, and cayenne and mix well.
3. Prepare guacamole by mashing avocado in a bowl and mixing in other ingredients.
4. Place shredded lettuces in a large salad bowl. Add steamed vegetables and 3/4 c. salsa. Toss well.
5. To serve, transfer salad to 4 large plates and surround each serving with a ring of corn chips. Spoon a dollop of guacamole on top of each tostada, then garnish with olives. Pass remaining salsa to be drizzled over tostadas, if desired.