Mexican Chopped Salad

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Mexican Chopped Salad

INGREDIENTS

FOR THE SALAD

• 1 red I used half a red and half an orange for more color, yellow or orange bell pepper, chopped
• 1/3 cup red onion diced
• 1 cup zucchini diced
• 1 cup cucumber diced, preferably the hothouse variety
• 1 corn on the cob kernels cut off the cob
• 1/2-1 jalapeno depending on how much spice you like, minced
• 1 15- ounce can low sodium black beans rinsed and drained
• 1/3 cup cilantro roughly chopped

FOR THE CUMIN-LIME DRESSING

• 1 large clove garlic minced
• 1 lime zested
• 1 teaspoon dijon mustard
• 2 teaspoons ground cumin
• 2 tablespoons lime juice fresh
• 3 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

INSTRUCTIONS

• In a large, non-reactive bowl combine the bell pepper, red onion, zucchini, cucumber, corn, black beans, jalapeño and cilantro. Toss to combine.
• In a small bowl combine the garlic, lime zest, dijon mustard, cumin, lime juice, olive oil, salt and pepper. Whisk until emulsified. Pour dressing over the salad and toss to combine. Serve chilled or at room temperature.

This article was adapted from site

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