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Appetizer & Sides

Mexican Chopped Salad

Prep Time: 30 min  |  Cook Time:  |  Servings: 4-6  |  Calories:
Quinoa Salad
Prep Time
30 min

<p class="p1">Indulge in a vibrant medley of crisp romaine lettuce and peppery arugula, complemented by the earthy richness of black beans and sweet corn, punctuated with bursts of freshness from juicy tomatoes and creamy avocado, all harmonized by the zesty crunch of red onion and roasted pumpkin seeds, perfectly unified by a tangy citrus vinaigrette.</p>

  • 1 tbsp fresh lime juice
  • 2 tbsp fresh orange juice
  • 1 tbsp hot honey
  • 1/2 mexican seasoning
  • 3 tbsp avocado or olive oil
  • 1 can black beans, drained and rinsed
  • 1 cup grape tomatoes, halved
  • 1 med. avocado, pitted, cubed (about 1 1/2 cups)
  • 1 cup fresh or frozen corn
  • 1/2 cup red onion, diced
  • 1/4 cup pumpkin seeds, roasted and salted
  • 2 cups Sargento® Shredded 4 Cheese Mexican - Fine Cut
  • 6 cups romaine lettuce, washed, dried, and chopped
  • 2 cups arugula, washed and dried
  1. Combine lime juice and next four ingredients in a small jar or container with a lid. Shake vigorously for 20-30 seconds or until thickened. Transfer dressing to a large serving bowl.
  2. Add black beans and remaining ingredients except lettuce and arugula to bowl of dressing and toss to coat with 2 large spoons.
  3. Add lettuce and arugula. Gently toss until lettuce is barely coated. Serve immediately.

Nutrition Facts
4-6 Servings
Amount Per Serving
% Daily Value*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.