Tex-Mex Chopped Salad

Prefer more protein? Top this Tex-Mex Chopped Salad with ground beef or grilled chicken, beef or steak.

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3.5 by 3 people

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  • Makes: 4 servings
  • Serving Size: 1 3/4 cup
  • Makes: 7 cups
  • Prep: 10 mins
  • Roast: 25 mins 425°F
  • Stand: 15 mins

Tex-Mex Chopped Salad

Directions

  1. In a screw-top jar combine the lime juice, oil, sugar, salt, and crushed red pepper. Shake well to combine; set aside.
  2. Arrange corn, sweet pepper, cilantro, black beans, tomatoes, avocado, and green onions on plates. Drizzle with dressing.

From the Test Kitchen

Topping Tips:

Top each salad with crushed tortilla chips.

*

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

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Nutrition Facts (Tex-Mex Chopped Salad)

  • Per serving:
  • 400 kcal ,
  • 24 g fat
  • (3 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 17 g monounsaturated fat ),
  • 0 mg chol. ,
  • 646 mg sodium ,
  • 44 g carb. ,
  • 11 g fiber ,
  • 8 g sugar ,
  • 10 g pro.
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3 Ratings

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