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RECIPE
15 INGREDIENTS3 STEPS15MIN

Mexican Chopped Salad

4.0
1 Ratings

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618 Saved

Garlic & Zest

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Everything chopped, dressed and ready-to-eat. It’s loaded with just about every crunchy, fresh, at-their-peak vegetable in the market.
15MIN
Total Time

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1
Bell Pepper , chopped
1/3 cup
Diced  Red Onions
1 cup
Diced  Zucchini
1 cup
Diced  Cucumbers
1 ear
kernels cut off the cob
1/2
up to one, depending on how spicy you want it
1 can
(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
1/2 Tbsp
Ground Cumin
3 Tbsp
1/2 tsp

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Nutrition Per Serving

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CALORIES
670
FAT
16.7 g
PROTEIN
18.6 g
CARBS
115.7 g

Cooking Instructions

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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 teaspoon), Ground Cumin (2 teaspoon), Olive Oil (3 tablespoon), Kosher Salt (1/2 teaspoon)and Ground Black Pepper (1/2 teaspoon). Whisk until emulsified (combined).
Step 3
Pour dressing over the salad and toss to combine. Serve chilled or at room temperature. Enjoy!

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Nutrition Per Serving
Calories
670
% Daily Value*
Fat
16.7 g
21%
Saturated Fat
2.4 g
12%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
115.7 g
42%
Fiber
14.8 g
53%
Sugars
4.9 g
--
Protein
18.6 g
37%
Sodium
490.9 mg
21%
Vitamin D
--
--
Calcium
76.0 mg
6%
Iron
5.6 mg
31%
Potassium
963.4 mg
20%
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