Mexican Chopped Salad

112 cookbooks

Everything chopped, dressed and ready-to-eat. It’s loaded with just about every crunchy, fresh, at-their-peak vegetable in the market.

Garlic & Zest

Serves 4

16 Ingredients

1 Bell Pepper

1/3 cup Red Onion

1 cup Zucchini

1 cup Cucumber

1 ear Fresh Corn, Kernels Cut Off The Cob

1/2 Jalapeño Pepper

1 can Low-Sodium Black Beans

1/3 cup Cilantro

1 clove Garlic

1 Lime

1 tsp Dijon Mustard

2 tsp Cumin

2 tbsp Freshly Squeezed Lime Juice

3 tbsp Olive Oil

1/2 tsp Kosher Salt

1/2 tsp Black Pepper

3 Steps

Steps 1

Combine Bell Pepper diced Red Onion, diced Zucchini, diced Cucumber, Fresh Corn, Kernels Cut Off The Cob, Low-Sodium Black Beans, Jalapeño Pepper and roughly chopped Cilantro. Toss to combine.

Steps 2

In a small bowl, combine Garlic, Lime, Dijon Mustard, Cumin, Freshly Squeezed Lime Juice, Olive Oil, Kosher Saltand Black Pepper. Whisk until emulsified.

Steps 3

Pour dressing over the salad and toss to combine. Serve chilled or at room temperature. Enjoy!