Mexican Chopped Salad
Mexican Chopped Salad - Here is more plant-based goodness with black beans! And another way to vary your salad from day to day.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.plantbasedcooking.com.
Cooking tools:
- Cutting board
- Microwave
- Plate
- Chef's knife
- Serving bowl
- Medium-sized bowl
- Mixing bowl
- Measuring spoon
- Spoon
- Kitchen timer
- Paring knife
- Peeler
- Whisk
- Colander
- Salad spinner
- Fork
- Tongs
- Citrus press
- Garlic press
- Kitchen towel
- Paper towel
Ingredients
- 2 1/2 cups Romaine lettuce (chopped)
- 1 (15-oz.) can low-sodium black beans
- 1 cup tomato (chopped (or cherry tomatoes))
- 1 cup peeled jicama (chopped)
- 1 cup fresh corn kernels (uncooked (or frozen or canned))
- 3/4 cup radishes (thinly sliced)
- 1 avocado (diced)
- 1 red bell pepper (chopped)
- 4-5 corn tortillas (Mi Rancho)
- 1/3 cup fresh lime juice
- 2 tbsp date syrup
- 2 tbsp cilantro (chopped)
- 1 garlic clove (peeled and minced)
- 1 tsp jalapeño pepper (chopped (optional))
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