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SALAD: Mexican Chopped Salad

Side Dishes

mexican salad_upload.jpg

From our friend, Rebekah Fedrowitz, MHN
Holistic Nutrition Consultant & Food Blogger

Ingredients

  • 1 can black beans, drained & rinsed
  • 1cup fresh or frozen corn
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 small red onion, diced
  • 1 orange bell pepper, seeds removed, diced
  • 1 cup cherry tomatoes, quartered
  • 1 avocado, diced
  • 2 cloves garlic, finely minced
  • 4 tablespoons Cilantro & Roasted Onion Olive Oil
  • 4 tablespoons Jalapeno White Balsamic
  • 1 lime, juiced
  • 1 teaspoon ground cumin
  • sea salt
  • freshly ground pepper

Directions

  1. Combine beans, corn, zucchini, squash, onion, bell pepper, tomatoes, avocado, and garlic in a large bowl.
  2. Drizzle with olive oil, basamic vinegar, lime juice, and season with cumin, salt, and pepper.  Toss to combine.
  3. Allow to sit at room temperature for 20 minutes or refrigerate several hours before serving.