Appetizer & Sides
Mexican Chopped Salad
Prep Time: 30 min | Cook Time: | Servings: 4-6 | Calories:
Prep Time
30 min
Servings
4-6
<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>
Ingredients
- 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
Directions
- 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.
- Add black beans and remaining ingredients except lettuce and arugula to bowl of dressing and toss to coat with 2 large spoons.
- Add lettuce and arugula. Gently toss until lettuce is barely coated. Serve immediately.
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