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Tex-Mex Chopped Salad

Serves: 6
30 MIN
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients

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.