Food & Cooking Recipes Salad Recipes Tex-Mex Chopped Salad 2.4 (9) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 12 This quick and easy salad is perfect for outdoor parties. Ingredients 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 ¼ head) 1 cup coarsely chopped plum tomato (about 2 tomatoes) 1 cup finely chopped Monterey Jack cheese 2 tablespoons freshly squeezed lime juice ¼ cup extra-virgin olive oil Salt and freshly ground pepper Directions 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. Print