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Recipes

Mexican Chopped Salad

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INGREDIENTS

  • 6 cups romaine lettuce leaves, torn
  • 1-1/2 cups (6 oz.) Sargento® Pepper Jack Shredded Cheese
  • 1 cup diced, peeled jicama
  • 1 ripe avocado, peeled, seeded and diced
  • 1 cup chopped tomato
  • 1 cup canned black beans, rinsed and drained
  • 1/4 cup thinly sliced green onions
  • 1/2 cup frozen whole kernel corn, thawed
  • 1/4 cup vegetable oil
  • 2 Tbsp. white wine vinegar
  • 1 jalapeño pepper, minced
  • 1/2 tsp. salt
 

DIRECTIONS

  • 1

    Combine lettuce, cheese, jicama, avocado, tomato, beans, green onions and corn, if desired.

  • 2

    Combine oil, vinegar, jalapeño pepper and salt in small bowl; mix well. Add to salad mixture; toss well. Arrange on four serving plates.

Mexican Chopped Salad

SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: None minutes
  • Yield: Serves: 4

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 449

Total Fat 34.3g

Saturated Fat 9.9g

Trans Fat 12.7g

Polyunsaturated Fat 9.0g

Cholesterol 40g

Sodium 822g

Carbohydrates 27g

Protein 15g

Dietary Fiber 11g

Vitamin A 277g

Vitamin C 46g

Calcium 355g

Iron 3g