Mexican · Lunch
Mexican Chopped Vegetable Salad
Mexican chopped salad of romaine, black beans, corn, tomato, avocado and cotija cheese tossed with lime-cumin vinaigrette. Jalapeño and red onion add sharpness, cilantro brings freshness, and toasted pepitas contribute crunch. Served chilled.
$4
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
428Calories
17.5gProtein
23.2gFat
41.8gCarbs
6.1gSugar
13.1gFiber
538mgSodium
26mgChol
7.9gSat Fat
1075mgPotassium
325mgCalcium
4.2mgIron
0mcgVitamin B12
18mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
mediterranean
hidden-gems
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Rinse black beans and drain. Dice tomato, avocado, red onion and jalapeño into uniform 1cm pieces.
2
Toast
Warm a dry skillet over medium heat and toast pumpkin seeds for 2 minutes, shaking, until golden.
3
Plate
Toss romaine, beans, corn, tomato, avocado, red onion and jalapeño with lime juice, oil, cumin and salt. Top with cotija, seeds and cilantro. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g cooked black beans
- 80g80g corn kernels
- 120g120g tomato
- 80g80g avocado
- 60g60g romaine lettuce
- 56g56g cotija cheese
- 4 tbsp4 tbsp red onion
- 2 tbsp2 tbsp cilantro
- 11 small jalapeño
- 30ml30ml lime juice
- 10ml10ml olive oil
- 1/2 tsp1/2 tsp ground cumin
- 1/4 tsp1/4 tsp salt
- 14g14g pumpkin seeds
