Soups & Salads

Mexican Chopped Salad

Prep Time: 20 min  |  Servings: 4  |  Calories: 474
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Mexican Chopped Salad
Prep Time
20 min

Put this salad together and you’ve got a fresh fiesta treat in a bowl. With ingredients like fresh crisp lettuce, jicama, tomato, beans and more topped with Sargento® Shredded Pepper Jack Cheese and a handmade dressing made with jalapeño peppers, your taste buds will say thank you!

  • 6 cups romaine lettuce leaves, torn
  • 1-1/2 cups (6 oz.) Sargento® Shredded Pepper Jack 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 jalapeno pepper, minced
  • 1/2 tsp. salt
  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.

Serving Size 4

Calories 474

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 34.50g 53%
Sat. Fat 10.40g 50%
Mono Unsat. Fat 12.50g
Poly Unsat. Fat 9.00g
Cholesterol 39mg 13%
Sodium 763mg 34%
Total Carbohydrate 30g 9%
Dietary Fiber 13g 44%
Sugars 0g
Protein 17g
Vitamin A 791RE
Vitamin C 45mg 77%
Calcium 362mg 36%
Iron 3mg 17%