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Chopped Mexican Salad Recipe

Chopped Mexican Salad Recipe

Fresh goodness and color are at the heart of this fresh chopped salad. A citrus marinade refreshes these chopped veggies. This is a wonderful vegetarian meal but can be topped with chicken or steak as well.

chopped Mexican Salad

 

How to Make Chopped Mexican Salad 

 
Recipe Type: Entree
Cuisine: Mexican
Serves: 4-6 servings
 

Ingredients

  • [b]Dressing[/b]
  • 1⁄2 cup freshly squeezed lime juice
  • 1⁄3 cup olive oil
  • 1 tbsp minced cilantro
  • 1 tsp hot pepper flakes
  • 2 cloves garlic, minced
  • 2 tbsp liquid honey
  • [b]Salad:[/b]
  • 6 cups chopped romaine lettuce
  • 1 can (14 to 19 oz) black or pinto beans, rinsed and drained
  • 1 cup chopped peeled jicama
  • 1 can (14 to 15 oz) corn kernels, drained (see Tips)
  • 1 yellow or red bell pepper, seeded, cored, and diced
  • 2 ripe avocados, peeled and diced
  • 1⁄2 cup crumbled Cotija cheese (see Tips)

Mexican Chopped Salad

Instructions

  1. Dressing: In a small bowl, whisk together lime juice, olive oil, cilantro, hot pepper flakes, garlic, and honey.
  2. Spread lettuce evenly across a large serving platter. Arrange beans, jicama, corn, bell pepper, and avocado side by side on top of lettuce. Garnish with cheese. Cover and refrigerate until chilled, for at least 1 hour before serving.
  3. Drizzle with dressing before serving.

Makes 4 to 6 servings

Tips:

  • Instead of canned corn, you can use 11⁄2 cups of thawed frozen corn kernels or cooked fresh corn in this recipe. Grilled or fire-roasted corn will add additional flavor.
  • Cotija is a crumbly, sharp Mexican cheese. You could substitute feta or goat cheese.
  • Dressing is best served at room temperature.

Chopped Mexican Salad (page 108)

Chopped Mexican Salad #Recipe

Yield: 4-6 servings

Ingredients

Dressing

  • 1⁄2 cup freshly squeezed lime juice
  • 1⁄3 cup olive oil
  • 1 tbsp minced cilantro
  • 1 tsp hot pepper flakes
  • 2 cloves garlic, minced
  • 2 tbsp liquid honey

Salad:

  • 6 cups chopped romaine lettuce
  • 1 can (14 to 19 oz) black or pinto beans, rinsed and drained
  • 1 cup chopped peeled jicama
  • 1 can (14 to 15 oz) corn kernels, drained (see Tips)
  • 1 yellow or red bell pepper, seeded, cored and diced
  • 2 ripe avocados, peeled and diced
  • 1⁄2 cup crumbled Cotija cheese (see Tips)

Instructions

  1. Dressing: In a small bowl, whisk together lime juice, olive oil, cilantro, hot pepper flakes, garlic and honey.
  2. Spread lettuce evenly across a large serving platter. Arrange beans, jicama, corn, bell pepper and avocado side by side on top of lettuce. Garnish with cheese. Cover and refrigerate until chilled, for at least 1 hour before serving.
  3. Drizzle with dressing before serving.

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  Appears on page 108, 200 easy Mexican Recipes
Excerpted from 200 Easy Mexican Recipes by Kelley Cleary Coffeen © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

 

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