Recipe Image
Servings:
4
Mexican Chopped Salad
Everything chopped, dressed and ready-to-eat. It’s loaded with just about every crunchy, fresh, at-their-peak vegetable in the market.
Total Time
15min
3.0
3 Ratings
Author: Garlic & Zest
Servings:
4
Ingredients
•
1
Bell Pepper
, chopped
•
1/3
cup
Diced
Red Onions
•
1
cup
Diced
Zucchini
•
1
cup
Diced
Cucumbers
•
1
ear
Corn
•
1/2
Jalapeño Pepper
, minced
•
1
can
(15 oz)
(15 oz)
Low Sodium Black Beans
, rinsed, drained
•
1/3
cup
Roughly Chopped
Fresh Cilantro
•
1
clove
Garlic
, minced
•
1
Lime
, zested, freshly squeezed
•
1
tsp
Dijon Mustard
•
2
tsp
Ground Cumin
•
3
Tbsp
Olive Oil
•
1/2
tsp
Kosher Salt
•
1/2
tsp
Ground Black Pepper
Cooking Instructions
1.
Combine
Bell Pepper (1)
,
Red Onions (1/3 cup)
,
Zucchini (1 cup)
,
Cucumbers (1 cup)
,
Corn (1 ear)
,
Low Sodium Black Beans (1 can)
,
Jalapeño Pepper (1/2)
and
Fresh Cilantro (1/3 cup)
. Toss to combine.
2.
In a small bowl, combine
Garlic (1 clove)
, zest and 2 Tbsp juice of the
Lime (1)
,
Dijon Mustard (1 tsp)
,
Ground Cumin (2 tsp)
,
Olive Oil (3 Tbsp)
,
Kosher Salt (1/2 tsp)
and
Ground Black Pepper (1/2 tsp)
. Whisk until emulsified (combined).
3.
Pour dressing over the salad and toss to combine. Serve chilled or at room temperature. Enjoy!
Nutrition Per Serving
CALORIES
230
FAT
10.7 g
PROTEIN
7.6 g
CARBS
27.4 g
