Tex-Mex Chopped Salad

Name: Tex-Mex Chopped Salad
Yield: 12 servings
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 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

This quick and easy salad is perfect for outdoor parties.

Source: Martha Stewart Kids, Spring 2002

Servings

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 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

Directions

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.