Mexican Chopped Salad

171 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

15 Ingredients

1 Bell Pepper

1/3 cup Red Onion

1 cup Zucchini

1 cup Cucumber

1 ear Fresh Corn

1/2 Jalapeño Pepper

7.5 oz Low-Sodium Black Beans

1/3 cup Cilantro

1 clove Garlic

1 Lime

1 tsp Dijon Mustard

2 tsp Cumin

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, Low-Sodium Black Beans, Jalapeño Pepper and roughly chopped Cilantro. Toss to combine.

Steps 2

In a small bowl, combine Garlic, Lime zest and 2 tablespoons of lime juice, Dijon Mustard, Cumin, 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!