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Mexican Salad

Serves 8
Prep Time 15 mins
Cook Time 10 mins

INGREDIENTS

  • 1 1/2 cups of Frozen or Canned Corn
  • 1 Pack of Cherry Tomatoes (10 oz), cut in halves
  • 1 Large Ripe Mango, diced
  • 2 Large Avocadoes, diced
  • 1 can of Black Beans, drained and rinsed
  • 1/4 cup of Cilantro, chopped
  • Olive Oil
  • 8 oz bottle of Cilantro Lime Vinaigrette Dressing

Preparation

  1. Sautee or roast corn with a drizzle of olive oil until slightly charred and golden.
  2. In a large salad bowl, combine cherry tomatoes, corn, mango, avocadoes, cilantro and black beans. Add the Cilantro Lime Vinaigrette to your liking and mix well.
  3. TIP: Add protein and spice things up! This salad mixes well with chicken. Add 2 full chicken breasts diced (rotisserie or grilled). To spice things up, add 2 chopped, pickled Jalapeño Peppers.
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