Chopped Mexican Salad
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Chopped Mexican Salad
Times
- Prep Time : 15 min
- Ready Time : 15 min
Servings
6 Servings
Ingredients
- 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
Directions
- In a large bowl combine rice, lettuce, tomatoes, beans, avocado, onions, cilantro, and cheese and toss lightly.
- In a small bowl, whisk together olive oil, lime juice, vinegar, salt, chili powder, and cumin.
- 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.
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Dairy , Brunch, Salads , Shavuot , 15-minute Prep , Mexican & Southwest , Dinner Tonight, Quick (under 30 minutes) , Picnic, Vegetarian , Beans, Cheese, Rice, Grains, & Pasta, Vegetable , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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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!