Escabosa Black Bean and Avocado Salad! Wow! this is a great salad.
While living in New Mexico, we had many chuck wagon meals when branding time rolled around.
Each brother, uncle, cousin and all their children would rally around when it was time to round up, brand and give shots to all the Spring calves. (as well as other deeds we will not discuss here…but suffice it to say it kept the young calves unable to reproduce) ;(
AND…we would have lots of hungry cowboys and cowgirls ready for a hearty meal after dealing with ornery calves.
All the women would prepare and bring the food sort of like a potluck and we would use our chuck wagon for a staging area.
One of the salads that I came to love …mostly for the ease of making it, as I could either mix all the ingredients before hand….. or simple put it together at the chuck wagon….was this salad
I call, Escabosa Black Bean and Avocado Salad.
The name Escabosa is the name of a little country town (and I do mean little) about 7500 feet elevation in the Manzano Mountains. (by the way, Manzano is Spanish for Apple)
They hosted some of the funniest and sometimes dangerous small town rodeos once a year.
A small local Mexican Band (similar to the Texas Tornadoes type of music) played constantly while the little ones rode sheep out of the chutes; and when the younger cowboys rode the bulls
and wild horses that had been gathered from other local ranchers.
In fact the music never stopped, so at times it was difficult to hear the names of each local rider, called out by the announcer!
This was not the PRCA my dear readers, with famous cowboys trying to stay on the horse or bull for 8 seconds….but all riders were friends and neighbors. It was great fun!
There would be tables set up with all kinds of food….Pinto Beans, Black Beans, Posole, enchiladas, tamales, tortillas and soft tacos….just to name a few.
And, there were all types of Mexican Salads…..and this recipe comes from those Escabosa Rodeos And from our family and friend branding potlucks.
I hope you enjoy this Escabosa Black Bean and Avocado Salad.
- 1 clove diced garlic
- 2 tablespoons of fresh lime juice
- 1/8 cup of extra virgin olive oil
- 1/2 cup of rough chopped cilantro (if you are not feeling as much cilantro, use 1/4 cup)
- 1 tablespoon of jalapeno juice (from a jar of whole or sliced jalapenos)
- 2 shakes of Tobasco (or more if you prefer)
- 4-5 cups of iceberg lettuce
- 1/2 cup of chopped Spanish onion or scallions
- 2 diced avocados ( remove peel and pit and chop in small chuncks)
- 2 cups of fresh or frozen corn (drained)
- 1 large can of rinsed and drained black beans (33 ounce)
- 3/4 cup diced tomatoes
- 1/2-3/4 cup of grated cheese (I like pepper jack but you can use any cheese you prefer)
- For the Dressing: Whisk the chopped cilantro, lime juice, olive oil, Jalapeno juice and Tabasco sauce together and set aside so the flavors will marry together.
- In a wooden bowl, rub a cut garlic clove around the bottom and the sides. If using a glass bowl, you can add minced garlic to the following ingredients.
- Add the chopped lettuce, chopped onion, diced avocados,drained corn and drained black beans, diced tomatoes and cheese.
- Add the dressing you have set aside and mix well.
- salt and pepper to taste.
- This is such a great salad. You can bottle up the dressing and pop it in a picnic basket along with the salad ingredients and mix just before serving.
- You can also use American cheese and any kind of salad greens of your choice.
- If you want to make the salad with a little more heat....add a few chopped jalapenos!
- Make it fun!