Southwestern Chopped Salad
Lunches get a big flavor kick with this colorful combination, guaranteed to dazzle family and friends. Pass the salad, and serve it with warmed flour or corn tortillas and lemonade.
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Lunches get a big flavor kick with this colorful combination, guaranteed to dazzle family and friends. Pass the salad, and serve it with warmed flour or corn tortillas and lemonade.
Ingredients
- 1 cup frozen corn kernels, cooked and cooled
- 1 avocado, diced
- 1 pint grape tomatoes
- 1 red bell pepper, diced
- 1 jalapeño chile, minced, optional
- 1 15.5-oz. can pinto beans, drained and well rinsed
- 4 hard-boiled eggs, chopped
- 1 cup crumbled tortilla chips, preferably lime-flavored
- 2 Tbs. olive oil
- 2 Tbs. fresh lime juice
- 1 tsp. chili powder, or to taste
- 1 Tbs. sugar, or more to taste
- Salt and freshly ground black pepper to taste
Preparation
- Combine corn, avocado, tomatoes, bell pepper, jalapeño, if using, beans, eggs and tortilla chips in large salad bowl.
- Stir together oil, lime juice, chili powder, sugar, salt and pepper until combined. Pour over salad mixture, and toss to combine. Serve.
Nutrition Information
- Serving Size Serves 6
- Calories 290
- Carbohydrate Content 33 g
- Cholesterol Content 140 mg
- Fat Content 14 g
- Fiber Content 7 g
- Protein Content 10 g
- Saturated Fat Content 2 g
- Sodium Content 330 mg
- Sugar Content 6 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g