Soups & Salads
Mexican Chopped Salad
Prep Time: 20 min | Servings: 4 | Calories: 474
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Prep Time
20 min
Servings
4
Calories
474
Put this salad together and you’ve got a fresh fiesta treat in a bowl. With ingredients like fresh crisp lettuce, jicama, tomato, beans and more topped with Sargento® Shredded Pepper Jack Cheese and a handmade dressing made with jalapeño peppers, your taste buds will say thank you!
Ingredients
- 6 cups romaine lettuce leaves, torn
- 1-1/2 cups (6 oz.) Sargento® Shredded Pepper Jack Cheese
- 1 cup diced, peeled jicama
- 1 ripe avocado, peeled, seeded and diced
- 1 cup chopped tomato
- 1 cup canned black beans, rinsed and drained
- 1/4 cup thinly sliced green onions
- 1/2 cup frozen whole kernel corn, thawed
- 1/4 cup vegetable oil
- 2 Tbsp. white wine vinegar
- 1 jalapeno pepper, minced
- 1/2 tsp. salt
Directions
- Combine lettuce, cheese, jicama, avocado, tomato, beans, green onions and corn, if desired.
- Combine oil, vinegar, jalapeño pepper and salt in small bowl; mix well. Add to salad mixture; toss well. Arrange on four serving plates.
