Mexican Chopped Salad

With the warmer weather, lighter dinners are the preferred meal around our house . . . especially as we try to whittle away a few pounds before donning shorts!

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This main-dish salad has a great combination of tastes, sweet, tart, salty, with a bit of a bite.

Mexican Chopped Salad

Mexican Chopped Salad

Serve with a loaf of fresh bread and enjoy. Muah!

Ingredients

  • 1 small package frozen corn, thawed
  • 4 cooked chicken breast halves, diced
  • 15 ounce can of pinto beans, rinsed and drained
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup Spanish olives, sliced
  • 1/2 cup tomatoes, diced
  • 1 Granny Smith apple, diced
  • 1/4 cup pickled jalapenos, sliced
  • 2 T. chopped fresh cilantro
  • Dressing (directions for preparing dressing below): 2 T. olive oil, 1 tsp. ground cumin, 1/4 cup cider vinegar, 1/2 tsp. salt, 1/8 tsp. pepper

Instructions

  1. Spray frying pan with cooking spray and set over medium-high heat.
  2. Place corn in hot pan and cook 3-5 minutes until slightly browned. Turn frequently. Remove and cool.
  3. In large bowl toss corn, chicken, beans, cheese, olives, tomatoes, apple, jalapenos and cilantro.
  4. For dressing: Heat oil over medium heat.
  5. Add cumin and cook 1 minute to toast.
  6. Remove from heat.
  7. Whisk in vinegar.
  8. Pour over salad and toss.
  9. Adjust salt and pepper to taste.
http://www.oldthingsnewblog.com/2015/04/mexican-chopped-salad.html

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I’m still typing very slowly and very little as I TRY to rest the broken wrist. We are also still eating quickly prepared food because chopping is hard. Looking at my own pictures I can hardly wait to get back to spending a little more time in the kitchen and cooking THIS salad, as it really is delicious!

Blessings,

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