Burrito Salad

This past weekend for our Saturday night dinner event, I served build-your-own burritos, in the style of places like Chipotle and Freebirds. Basically I was craving a burrito and didn’t want to travel an hour away to get one.

Inevitably I made WAY too much food for our dwindling number of summer participants (FOUR), so that ultimately meant LEFTOVERS. Edgar and I have had some combination of our leftover dishes in practically every lunch and dinner since Sunday night, but I’m not complaining. Sure could do worse!

Normally when I go to Chipotle/Freebirds, I order a veggie burrito with cilantro-lime rice, fajita veg, corn salsa, black beans, guacamole, and queso fresco. But sometimes I like to mix things up and get it in the form of a salad! And that’s what inspired this lunch I had Monday afternoon.


  • Spinach/arugula blend
  • Raw kale
  • Cilantro-lime brown rice
  • Sauteed peppers and onions
  • Barracho black beans
  • Roasted Corn Salsa
  • Queso Fresco

I’d add some avocado, but there weren’t any perfectly ripe ones at United that day. Sad day.



I’ll leave you with a quick recipe!

Roasted Corn Salsa

2 ears of corn
3 tsp extra virgin olive oil, divided
1 jalapeno, seeded, and diced small
1 large shallot, diced small
1 small tomato, diced small, rinsed of excess moisture and seeds
2 tbsp chopped cilantro
2 tbsp fresh lime juice
1/2 tsp sugar
1/2 tsp salt

Peel off husks and cornsilk from the corn cobs. Brush 1 tsp of olive oil on the corn cobs and roast on a grill (or on a cast iron pan on the stove set over medium-high), rotating every few minutes until evenly speckled with roasted bits of corn.

Cut corn off cobs and place in a medium bowl. Mix in the jalapeno, shallot, tomato, and cilantro.

In a separate small bowl, mix remaining 2 tsp of olive oil, lime juice, sugar, and salt. Then mix into the corn.

Serve immediately at room temp-ish, or chill.


Have you ever been to a burrito bar? What do you normally order?

5 Thoughts on “Burrito Salad

  1. I haven’t ever been to a burrito bar but that sounds like it could be really fun. The only place we have around here that might offer something like that is Moe’s which didn’t have any vegetarian options last time we were there. Anyway, I’ve recently been on a black bean kick and those are often used in burritos..so one of sounds really good right now! I’ll have to buy some wraps next time I’m out to maybe make my own.

  2. Chipotle is probably my fav fast food place. I alwasy get the veggie burrito bowl! I LIKE the tortilla but prefer the bowl. 🙂 Great recipe!

  3. *Drool*
    I order whatever sounds good at the time. As long as it involves cilantro!

    On another subject, can I have your recipe for pecan butter, please?

    • Sure! It’s nothing real special. I just roast some pecans (carefully) at 350* until toasted and barely fragrant, then pop ’em in a food processor and run for probably a good five minutes, or until the grounds start to give up their oils. Then I sprinkle in some pumpkin pie spice (a homemade mix of cinnamon, nutmeg, cloves, ginger, and allspice), a pinch of salt (I use kosher), and just enough honey or agave to taste. I tend to use agave because I’m too lazy to de-crystalize my honey, but the honey does taste better.

      Oh, and if that particular batch of pecans isn’t feeling all that oily, I’ll drizzle in a little canola or olive oil while it spins. Just enough for it to get to a smoother, somewhat spreadable consistency.

  4. Yum! I love burrito salads; sometimes even more so than normal burritos. It’s definitely nice being able to eat them with a fork and knife so it’s less messy. I can’t say I’ve even been to a burrito bar, but I definitely have a lot of the fixings in my fridge at home. Now that I’ve seen your idea for using roasted corn, I’ll have to try that, too!

    have a lovely day!

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