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
- Sautee or roast corn with a drizzle of olive oil until slightly charred and golden.
- 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.
- 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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