Ruby Wild Southwest Bowl with Vegan Chorizo | Menu Recipe

Ingredients

• 3 cups Ruby Wild Blend
• 4 oz Cilantro-lime dressing (recipe below)
• 1 cup Red bell peppers, diced
• 1 cup Black beans, drained and rinsed
• 1 Avocado, diced and treated with lime to keep from browning
• 1 cup Plant-based Chorizo
• 1 cup Corn off the cob
• ½ oz Fresh Cilantro
• 3 Fresh jalapeno, sliced and pickled in bread and butter pickle brine overnight
• 1 Dry Italian dressing mix packet
• ½ gal Mayo
• ½ gal Buttermilk
• 1 Whole bunch of picked cilantro
• 1 cup Lime juice