Tex-Mex Chopped Salad Recipe

Tex-Mex Chopped Salad

Lime-Cumin Vinaigrette:
• ½ cup (125 mL) fresh lime juice
• ½ cup (125 mL) vegetable oil
• ¼ cup (60 mL) chopped cilantro
• 2 tbsp (30 mL) honey
• 2 tsp (10 mL) ground cumin
• ½ tsp (2 mL) salt

 

Salad:

• 1 tbsp (15 mL) vegetable oil
• 1 lb (500 g) lean ground beef

1 pkg (42 g) taco seasoning

• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and finely chopped
• 1 pkg (500 g) frozen Green Giant® Valley Selections™ California Mix
• 1 can (341 mL) Green Giant® Niblets, drained
• ¾ cup (175 mL) canned black beans, drained and rinsed
• ½ cup (125 mL) diced red pepper
• 1 head romaine lettuce, chopped (about 6 cups)
• 1 ripe avocado, chopped
• 1 cup (250 mL) shredded Tex-Mex or Monterey Jack cheese
• 1 cup (250 mL) crushed tortilla chips
• ¼ cup (60 mL) cilantro, coarsely chopped