Tex-Mex Chopped Salad

Name: Tex-Mex Chopped Salad
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

9 Ratings

This quick and easy salad is perfect for outdoor parties.

Martha Stewart Kids, Spring 2002, Martha Stewart Kids, Holiday 2002

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Recipe Summary

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

Step 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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Reviews

9 Ratings

5 star values: 2
4 star values: 0
3 star values: 1
2 star values: 3
1 star values: 3

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Tex-Mex Chopped Salad

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Recipe Summary

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Tex-Mex Chopped Salad

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Tex-Mex Chopped Salad