Food & Cooking Recipes Salad Recipes Tex-Mex Chopped Salad 2.4 (9) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It 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. Rate it Print