Best Mexicana Chopped Salad Recipes

MEXICANA CHOPPED SALAD

Mexicana Chopped Salad image

This HEALTHY LIVING salad brings on the Mexican flavor thanks to black beans and a cornucopia of colorful vegetables.

Provided by My Food and Family

Categories Home

Time 10m

Yield Makes 6 servings, 1 cup each.

Number Of Ingredients 8

Ingredients

1/3 cup KRAFT Zesty Italian Dressing
1/2 tsp. ground cumin
1 can (15 oz.) black beans, rinsed
2 avocados, chopped
2 cups halved cherry tomatoes
1 yellow pepper, chopped
1/2 cup chopped red onions
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

Mix dressing and cumin.
Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly.
Serve immediately.

Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 9 g

MEXICAN CHOPPED SALAD

Mexican Chopped Salad image

This Mexican chopped salad is bursting with flavors and textures. Add some protein to it for a complete meal or enjoy it as a side along with lunch or dinner!

Provided by Jennifer Farley

Categories Salad Side Dish

Time 10m

Number Of Ingredients 15

Ingredients

2 ears corn
5 cups lettuce, (shredded)
1 cup cooked black beans ((rinsed and drained if using canned))
1/2 cup grape or cherry tomatoes, (halved)
2 tablespoons red onions or shallots, (finely diced)
1 ripe avocado, (diced)
1/4 cup cilantro, (chopped)
1/3 cup sour cream
2 tablespoons cilantro
1 scallion, (chopped)
2 tablespoons fresh-squeezed lime juice
1/2 - 1 teaspoon crushed red pepper
1/4 cup extra virgin olive oil
1/4 teaspoon kosher salt
1 1/2 teaspoons honey

Steps:

Microwave the corn for two minutes. This will cook the corn just enough for the salad, and also make it super easy to shuck. Let the corn cool briefly after removing from the microwave, then shuck, discarding the leaves and silk. Slice the corn off the cob.
Add the corn, lettuce, black beans, tomatoes, red onions, avocado, and cilantro to a large bowl.
Prepare the dressing: Add the sour cream, cilantro, scallion, lime juice, crushed red pepper, olive oil, salt and honey to a blender. Puree until smooth and creamy.
Toss the salad ingredients with as much dressing as you like. Serve immediately.

Nutrition Facts : Calories 325 kcal, Carbohydrate 22 g, Protein 6 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 10 mg, Sodium 189 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Mexican Chopped Salad with Honey-Lime Dressing image

Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.

Categories Salad Bean Citrus Leafy Green Tomato Vegetable No-Cook Low Fat Quick & Easy Salad Dressing Healthy Self

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

Salad
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

Steps:

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

TEX-MEX CHOPPED SALAD

Tex-Mex Chopped Salad image

This quick and easy salad is perfect for outdoor parties.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

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

Steps:

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.