Tex-Mex Chopped Salad

$Image of Tex-Mex Chopped Salad$

Serves: 6

30 MIN

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients

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

Directions

Lime-Cumin Vinaigrette: In small bowl, whisk together lime juice, oil, cilantro, honey, cumin and salt. Set aside.

Salad: Heat oil in nonstick skillet set over medium-high heat; sauté beef, taco seasoning, garlic and jalapeño for 5 to 6 minutes or until meat is cooked through. Stir in frozen vegetables; cover and cook, stirring occasionally, for 4 to 5 minutes or until vegetables are tender.

Meanwhile, in small bowl, toss together Green Giant® Niblets, beans and red pepper with ½ cup (125 mL) of lime-cumin vinaigrette.

On large serving bowl or platter, place chopped romaine lettuce on bottom; top with cooked vegetables and beef mixture. Layer corn mixture and avocado over top. Sprinkle with cheese, tortilla chips and cilantro. Drizzle with remaining vinaigrette.

Tip: As a vegetarian option, use vegetable round or crumbled tofu instead of beef.