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Mexican Chopped Salad

Chris Scheuer
  • 50 minutes
  • Serves 8

INGREDIENTS

1

Bell pepper, medium

1 1/2 cups

Black beans, canned

1/2 cup

Cilantro

4

ears Corn

1 clove

Garlic

1/2

Red onion, medium

1

medium head Romaine lettuce

1

Zucchini, medium

2 tbsp

Honey

1/4 cup

Lime juice, fresh

1

Black pepper, freshly ground

1/2 tsp

Salt

1/2 tsp

Sea salt

1

Taste and add salt

3 1/2 tbsp

Canola oil

2 tbsp

Olive oil, extra virgin

1/2 tsp

Cumin

6

6- inch corn tortillas

½ medium jicama (peeled and diced in 1/4-inch pieces**)

4

Medium tomatoes (seeded and diced into 1/4-inch dice**)

2 people Recommend This Recipe