Mexican Chopped Salad with Cilantro-Lime Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful chopped salad with lettuce, black beans, corn, jicama, and avocado, dressed with a bright cilantro-lime vinaigrette. Crisp, fresh, and herbaceous, it brings Mexican-inspired flavors to the table. Pairs well with grilled meats or stands alone as a vegetarian meal.
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Nutrition & ingredients
Ingredients
serves 6- 2-3 medium romaine hearts (chopped)
- 1 can black beans (rinsed and drained)
- 1/2 to 1 cup frozen corn (thawed (or fresh corn kernels))
- 1 cup chopped tomatoes or halved cherry tomatoes
- 1/2 to 1 cup peeled and chopped or sliced jicama
- 1 cup chopped cucumbers
- 1/2 cup chopped fresh cilantro
- 1 cup cubed cheddar or Monterey Jack cheese
- Diced avocados (optional)
- 1/3 cup olive oil
- 1/4 cup freshly squeezed lime juice
- 4 tablespoons red wine vinegar
- 2 to 3 tablespoons honey
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 324mg
- Total sugar
- 10g
- Added sugar
- ≥7g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 328mg
- Calcium
- 173mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 324MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.