A photo of Mexican Chopped Salad

Summary

  • Difficulty:
  • Prep Time: 20 minutes
  • Cook Time: None minutes
  • Yield: Serves: 4
  • 17 people call this recipe a favorite
  • Rating: (0 ratings)

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Mexican Chopped Salad

Ingredients

  • 6 cups romaine lettuce leaves, torn
  • 1-1/2 cups (6 oz.) Sargento® Pepper Jack Shredded Cheese
  • 1 cup diced, peeled jicama
  • 1 ripe avocado, peeled, seeded and diced
  • 1 cup chopped tomato
  • 1 cup canned black beans, rinsed and drained
  • 1/4 cup thinly sliced green onions
  • 1/2 cup frozen whole kernel corn, thawed
  • 1/4 cup vegetable oil
  • 2 Tbsp. white wine vinegar
  • 1 jalapeño pepper, minced
  • 1/2 tsp. salt

Directions

  1. Combine lettuce, cheese, jicama, avocado, tomato, beans, green onions and corn, if desired.
  2. Combine oil, vinegar, jalapeño pepper and salt in small bowl; mix well. Add to salad mixture; toss well. Arrange on four serving plates.

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