Buen Sabor – Cooking with Ana & Amelia
Submitted by admin 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.