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Chopped Mexican Salad


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Chopped Mexican Salad


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Chopped Mexican Salad

Serve the flavors of Mexico in this taco style salad for a refreshing change of pace.


  • Prep Time : 15 min
  • Ready Time : 15 min


6 Servings


  • 1½ cup cooked yellow rice
  • 1½ cup shredded iceberg lettuce
  • 2 medium tomatoes, chopped
  • ½ cup black beans, rinsed and drained
  • 1 large avocado, peeled pitted and diced
  • 6 green onions, chopped
  • ¼ cup cilantro leaves
  • ¼ cup shredded cheddar cheese
  • 3 tablespoons olive oil
  • Juice of 1 lime
  • 3 tablespoons white wine vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • 6 tablespoons sour cream


  1. In a large bowl combine rice, lettuce, tomatoes, beans, avocado, onions, cilantro, and cheese and toss lightly.
  2. In a small bowl, whisk together olive oil, lime juice, vinegar, salt, chili powder, and cumin.
  3. Pour dressing over salad and toss to coat evenly. Divide between 6 bowls or plates and garnish each with a tablespoon of sour cream to serve

TIP: Add a sprinkle of taco chips to top off this fiesta with a crunch.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




2 Responses to Chopped Mexican Salad

  1. Great recipe! I did change things up a bit and omitted the rice and used “riced” cauliflower instead, subbed the sour cream with greek yogurt. It was delicious!

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