Mexican chopped salad with toasted cumin vinaigrette Recipe | Food Network UK
This mouth-watering recipe is ready in just 20 minutes and the ingredients detailed below can serve up to 4 people.
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Ingredients
- Cooking spray
- 2 ears fresh or frozen cob corn, thawed
- 4 cooked chicken breast halves, diced
- 1 (400g) can pinto beans, drained
- 100g monterey jack or pepper jack cheese, shredded
- 70g spanish olives, sliced
- 70g tomatoes, diced
- 1 granny smith apple, cored and diced
- 30g pickled jalapenos, sliced
- 2 tbsps chopped fresh coriander leaves
- 2 tbsps olive oil
- 1 tsp ground cumin
- 60ml cider vinegar
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