Southwestern Style Chopped Salad

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Here's a really easy chopped salad that you can make ahead of time and goes well as a side salad with any Mexican entree.


Yields 8 side dish servings

Ingredients:

  • 1 bag frozen corn (16 oz)
  • 1 green bell pepper, diced
  • 6 Roma tomatoes, diced
  • ½ a red onion, diced
  • 1 head of romaine lettuce, chopped (or iceberg, or green leaf lettuce)

Ingredients for dressing:

  • 1 lime, juiced
  • 1 clove garlic crushed
  • ½ cup chopped cilantro
  • 1 t salt
  • ½ t pepper
  • ½ t sugar

Procedures:

  1. Boil frozen corn in a pot with ½ c water. After it comes to a boil, turn off the heat and strain. Allow to cool in a large bowl. (You can add a few ice cubes to cool the corn down faster, and then drain off the melted ice)
  2. Dice bell pepper, onions, and tomatoes and add to the large bowl with the cooled corn.
  3. In a separate small bowl, mix together the ingredients for the dressing. Pour dressing over the diced peppers, onions, tomatoes, and corn. Toss to mix. Refrigerate for several hours to allow the flavors to blend.
  4. When ready to serve, layer the bottom of a salad tray with chopped lettuce. Top with the marinated diced peppers, onions, tomatoes and corn. Serve cold.