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Tex-Mex Chopped Salad

At a tailgate, kids can load up on this Tex-Mex chopped salad.

  • Servings: 12
Tex-Mex Chopped Salad

Source: Martha Stewart Kids, Spring 2002


  • 1 15-ounce can black beans or pinto beans, drained and rinsed
  • 2 cups cooked corn kernels (about 4 ears or 1 ten-ounce package frozen)
  • 2 cups coarsely chopped iceberg lettuce (about 1/4 head)
  • 1 cup coarsely chopped plum tomato (about 2 tomatoes)
  • 1 cup finely chopped Monterey Jack cheese
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper


  1. In a large bowl, combine beans, corn, lettuce, tomato, and cheese; toss well to combine. Add lime juice and oil, and season with salt and pepper. Toss again to combine. Serve, or cover and refrigerate.

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