Vegetarian Mexican Chopped Salad

Something Extra
Summer 2014

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Explore the different flavors of Summer with recipes from our latest edition of Something Extra!


Vegetarian Mexican  Chopped Salad

Vegetarian Mexican Chopped Salad
8 cups salad greens
1 cup halved small grape tomatoes
1 cup small cubes pepper Jack cheese
1 cup canned black beans, rinsed and drained
2 ears fresh corn, kernels cut from the cob
2 green onions, sliced
1/2 cup creamy Mexican dressing (such as Lighthouse Cotija Cilantro, in our Produce Dept.)
1 ripe avocado, peeled, pitted and mashed

For extra flavor and crunch, finish with a sprinkle of roasted, salted pumpkin seeds.

Prep: 20 minutes, Serves: 4

1. Place salad greens in 4 shallow bowls. Top with small, separate piles of tomatoes, cheese, beans, corn and green onions.

2. Stir together dressing and avocado. Serve in small bowls with salad.

Nutritional Information:
425 calories, 15 g protein, 28 g total fat (7 g sat.), 34 g carbohydrate, 10 g fiber, 8 g sugar, 41 mg cholesterol, 574 mg sodium, 11 points


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