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Categories:
tomato red onion jicama green bell pepper fresh corn kernels avocado black beans cheese tortilla chips
Viewed: 16 - Published at: a year agoIngredients
- 1 cup diced tomato
- 1 cup diced red onion
- 1 cup diced peeled jicama or carrot
- 1 cup diced green bell pepper
- 1 cup fresh corn kernels (about 2 large ears)
- 1 cup diced peeled avocado
- 1 (16-ounce) can black beans, rinsed and drained
- 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
- 1 cup baked tortilla chips, coarsely crushed
Method
- Place 2 cups of mixed salad greens on each of 4 plates. Arrange 1/4 cup tomato, 1/4 cup onion, 1/4 cup jicama, 1/4 cup bell pepper, 1/4 cup corn, 1/4 cup avocado, and one-fourth of beans in individual rows over the salad greens. Sprinkle 1/4 cup Monterey Jack cheese and 1/4 cup crushed chips over each salad. Drizzle 1/4 cup Lime-Cilantro Vinaigrette over each salad.
