Tailgating Tidbits Falcons Fiesta Salad

Recipe courtesy of Celeste

Hit the Grill

Grill 2-3 ears of yellow or white corn in the husk until husk is charred
Slice and grill 3 limes for about 4 minutes
Coat 2 pounds of medium shrimp with 3 T olive oil, salt, pepper and juice of one half of the grilled lime, Grill until pink (about 5 minutes today)

Layer your Salad

In a huge bowl start with your first layer of mixed greens
Cut corn off cob and spread over greens
Chop/dice ½ small red onion and sprinkle over greens
Next is your black bean and olive mixture
(in a small bowl combine 1 can of black beans, drained and rinsed with 4oz sliced black olives, drained. Add 2 T balsamic, juice of one of your grilled limes, ½ teaspoon each of: salt, pepper, cumin and paprika.)
Slice 1 pint of cherry tomatoes (or any kind of tomatoes you like)
Dressing (see recipe below)
Finish with a few handfuls of crushed purple corn tortilla chips
Add a few sprigs of cilantro left over from salad dressing


In a blender, food processor or vita mix (or by hand with a bowl and whisk) combine the following.
4 cloves garlic
3 avocados
Juice of 1-2 of your grilled limes
½ cup water
Pulse here to chop and combine before adding spices
1 huge handful cilantro, no stems (save a small amount to top salad with)
1 teaspoon each: salt, pepper, cumin, coriander, paprika, harissa (optional)
3 Tablespoons olive oil
1 cup buttermilk
½ cup-1 cup water
Pulse, blend or whisk to the consistency of yougurt. ..add more water or buttermilk if necessary.

Pour over salad….any reserved can be used as guacamole

This salad is surprisingly delicious the next day…if you used mixed greens they will not get soggy!


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