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SideChef
Recipes
Mexican Chopped Salad
Recipe

15 INGREDIENTS • 3 STEPS • 15MINS

Mexican Chopped Salad

3
3 ratings
Everything chopped, dressed and ready-to-eat. It’s loaded with just about every crunchy, fresh, at-their-peak vegetable in the market.
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Everything chopped, dressed and ready-to-eat. It’s loaded with just about every crunchy, fresh, at-their-peak vegetable in the market.
15MINS
Total Time
$1.04
Cost Per Serving
Ingredients
Servings
4
US / Metric
Bell Pepper
1
Bell Pepper, chopped
Red Onion
1/3 cup
Diced Red Onion
Zucchini
1 cup
Diced Zucchini
Cucumber
1 cup
Diced Cucumber
Corn
1 ear
Corn
kernels cut off the cob
Jalapeño Pepper
1/2
Jalapeño Pepper, minced
up to one, depending on how spicy you want it
Low-Sodium Black Beans
1 can
(15 oz)
Low-Sodium Black Beans, rinsed, drained
Fresh Cilantro
1/3 cup
Roughly Chopped Fresh Cilantro
Garlic
1 clove
Garlic, minced
Lime
1
Lime, zested, freshly squeezed
Dijon Mustard
1 tsp
Dijon Mustard
Ground Cumin
1/2 Tbsp
Ground Cumin
Olive Oil
3 Tbsp
Kosher Salt
1/2 tsp
Nutrition Per Serving
VIEW ALL
Calories
230
Fat
10.7 g
Protein
7.6 g
Carbs
27.4 g
Add to plan
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Mexican Chopped Salad
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
Combine Bell Pepper (1), Red Onion (1/3 cup), Zucchini (1 cup), Cucumber (1 cup), Corn (1 ear), Low-Sodium Black Beans (1 can), Jalapeño Pepper (1/2) and Fresh Cilantro (1/3 cup). Toss to combine.
step 1 Combine Bell Pepper (1), Red Onion (1/3 cup), Zucchini (1 cup), Cucumber (1 cup), Corn (1 ear), Low-Sodium Black Beans (1 can), Jalapeño Pepper (1/2) and Fresh Cilantro (1/3 cup). Toss to combine.
step 2
In a small bowl, combine Garlic (1 clove), zest and 2 Tbsp juice of the Lime (1), Dijon Mustard (1 tsp), Ground Cumin (1/2 Tbsp), Olive Oil (3 Tbsp), Kosher Salt (1/2 tsp)and Ground Black Pepper (1/2 tsp). Whisk until emulsified (combined).
step 2 In a small bowl, combine Garlic (1 clove), zest and 2 Tbsp juice of the Lime (1), Dijon Mustard (1 tsp), Ground Cumin (1/2 Tbsp), Olive Oil (3 Tbsp), Kosher Salt (1/2 tsp)and Ground Black Pepper (1/2 tsp). Whisk until emulsified (combined).
step 3
Pour dressing over the salad and toss to combine. Serve chilled or at room temperature. Enjoy!
step 3 Pour dressing over the salad and toss to combine. Serve chilled or at room temperature. Enjoy!
Tags
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Dairy-Free
American
Gluten-Free
Healthy
Shellfish-Free
Vegan
Vegetarian
Salad
Side Dish
Mexican
Summer
Vegetables
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