Mexican Chopped Salad Recipes

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MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING



Mexican Chopped Salad with Honey-Lime Dressing image

Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.

Categories     Salad     Bean     Citrus     Leafy Green     Tomato     Vegetable     No-Cook     Low Fat     Quick & Easy     Salad Dressing     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 17

Salad
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

Steps:

  • Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

MEXICAN CHOPPED SALAD WITH TOASTED CUMIN VINAIGRETTE



Mexican Chopped Salad with Toasted Cumin Vinaigrette image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Cooking spray
2 ears fresh or frozen cob corn, thawed
4 reserved cooked chicken breast halves, diced
1 (15-ounce) can pinto beans, drained
1 cup Monterey Jack or pepper Jack cheese, shredded
1/2 cup Spanish olives, sliced
1/2 cup tomatoes, diced
1 Granny Smith apple, cored and diced
1/4 cup pickled jalapenos, sliced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons olive oil
1 teaspoon ground cumin
1/4 cup cider vinegar

Steps:

  • Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
  • Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.
  • For the dressing: Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.

MEXICANA CHOPPED SALAD



Mexicana Chopped Salad image

This HEALTHY LIVING salad brings on the Mexican flavor thanks to black beans and a cornucopia of colorful vegetables.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 6 servings, 1 cup each.

Number Of Ingredients 8

1/3 cup KRAFT Zesty Italian Dressing
1/2 tsp. ground cumin
1 can (15 oz.) black beans, rinsed
2 avocados, chopped
2 cups halved cherry tomatoes
1 yellow pepper, chopped
1/2 cup chopped red onions
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

  • Mix dressing and cumin.
  • Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly.
  • Serve immediately.

Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 9 g

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