Mexican Salsa Salad
This Mexican Salsa Salad will keep this year’s Cinco de Mayo fresh and nourishing! It’s filled with bright colors from vegetables, corn, and beans, with a familiar kick of heat from fresh jalapeño. Our Avocado Oil Mayonnaise creates a healthy base for a creamy dressing. It’s perfect on its own, as a dip for some corn tortilla chips, or even as a topping on your favorite tacos.
Servings: 4
Ingredients
- 1 15 oz can organic black beans
- 2 cup organic frozen corn
- 8 oz cherry tomatoes halved
- 1 bell pepper chopped
- ½ red onion chopped small
- 2 cloves garlic minced
- ¼ cup chopped cilantro
- ½ jalapeño
- 4 oz crumbled Mexican queso seco or feta cheese
For the dressing
- 2 tbsp Chosen Foods Avocado Oil Mayo
- 2 tbsp fresh lime juice
- ¼ tsp dried oregano crushed
- Pinch of ground cumin
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
-
Prepare the dressing by combining all the dressing ingredients in a small bowl. Whisk well until smooth and set aside for later.
-
Drain and rinse the black beans. Add them to a large bowl. Thaw the corn by running under room temperature water. Drain them well and add the kernels to the bowl.
-
Add the tomatoes, bell pepper, red onion, garlic, and cilantro. Remove the ribs and seeds from the jalapeño and chop very small. Add the jalapeño and mix everything together well.
-
Pour the dressing in and stir. Move the salad to a serving bowl and top with the crumbled queso seco.
