Mexican Chopped Salad With Toasted Cumin Vinaigrette Recipe

Name: Mexican Chopped Salad With Toasted Cumin Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 ears fresh or frozen cob corn, thawed; 2 cups cooked chicken breast, pork or shrimp diced; 1 (15-ounce) can pinto beans, drained and rinsed; 1 cup Monterey Jack or pepper Jack cheese, shredded; 1/2 cup Spanish olives, sliced; 1/2 cup tomatoes, diced; 1 Granny Smith apple, cored and diced; 1/4 cup pickled jalapenos, sliced; 2 tablespoons chopped fresh cilantro leaves; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1/4 cup cider vinegar

Servings: persons

Cooking spray
2 ears fresh or frozen cob corn, thawed
2 cups cooked chicken breast, pork or shrimp diced
1 (15-ounce) can pinto beans, drained and rinsed
1 cup Monterey Jack or pepper Jack cheese, shredded
1/2 cup Spanish olives, sliced
1/2 cup tomatoes, diced
1 Granny Smith apple, cored and diced
1/4 cup pickled jalapenos, sliced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons olive oil
1 teaspoon ground cumin
1/4 cup cider vinegar

1
Heat a stove-top grill pan or griddle with cooking spray or outdoor grill to medium-high heat to preheat.
2
Place corn on hot pan or grill and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.
3
For the dressing:
4
Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cooking spray, 2 ears fresh or frozen cob corn, thawed, 2 cups cooked chicken breast, pork or shrimp diced, 1 (15-ounce) can pinto beans, drained and rinsed, and more.

Yes, Mexican Chopped Salad With Toasted Cumin Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Chopped Salad With Toasted Cumin Vinaigrette

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