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Buen Sabor – Cooking with Ana & Amelia

Submitted by on July 8, 2009 - 7:29 pm

Fiesta Chopped Salad

4 cups chopped Romaine lettuce
1 cup corn kernels (either fresh, frozen that you’ve cooked, or canned you’ve rinsed)
1 red bell pepper, chopped
1 cup chopped jicama (a large root vegetable)
1 cup black beans (drained and rinsed, if using canned)
1/3 cup crumbled Cotija cheese (mild Mexican cheese, similar to Feta)
½ cup fresh Cilantro, roughly chopped
1/3 cup Salsa Verde
Juice of ½ a lime
2 tbsp extra virgin olive oil
1-2 cooked boneless skinless chicken breasts, sliced (optional)

Lay romaine lettuce on a platter in a thin layer. Working across the platter, place
other vegetables, beans, and chicken in piles or strips so that you end up with a
beautiful array of colors over the lettuce. Sprinkle the Cotija cheese over the top.

In a small bowl or pitcher mix together the salsa, lime, and oil. Pour this mixture
over the salad and toss just before serving.

Note: you can easily make this salad vegetarian by replacing the chicken with
avocado or simply omitting the chicken.


  • Anonymous says:
    July 10, 2009 at 6:32 pm

    Yum! I made this today and it was delicioso. The salsa adds a really nice kick to the veges.

  • Anonymous says:
    January 20, 2010 at 8:01 pm

    Dear Ana,
    HAPPY 40TH BIRTHDAY! Now you get to hang out with the cool crowd! : ) As I’ve told you before, I just turned 45 and I’m happier, healthier, fitter and stronger than I was when I turned 40. While nutrition and exercise have a lot to do with that, without a doubt, most of it has to do with the BodyTalk System.
    So onward and upward! I hope you have a great day. I know you’re going to have a fabulous year!
    Hugs and Best Wishes,
    PS Today is also my Dad’s 83rd B-day!

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