Name: The Ultimate Southwestern Chopped Salad
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 4 cups cooked rice, brown or white; 2 cans of black beans; 2 cups frozen corn, thawed; 2 heads of romaine lettuce; ¼ head of cabbage; 2 mangoes; 1 bunch of green onions; 2 large tomatoes; 1 bell pepper; 1 large bunch of cilantro; banana pepper rings

AuthorAngela

RatingDifficultyBeginner

Yields6 Servings

Prep Time40 minsCook Time20 minsTotal Time1 hr

4 cups cooked rice, brown or white

2 cans of black beans

2 cups frozen corn, thawed

2 heads of romaine lettuce

¼ head of cabbage

2 mangoes

1 bunch of green onions

2 large tomatoes

1 bell pepper

1 large bunch of cilantro

banana pepper rings

Prepare rice according to package, if not already cooked. Use about 2 cups dry rice to make 4 cups cooked rice.

Drain and rinse beans.

Run corn under hot water to thaw, if needed.

Wash all produce.

Slice romaine and cabbage into strips.

Slice mangoes off the seed. Scoop flesh out of skin. Dice mango.

Slice green onions.

Dice tomatoes and bell pepper.

Roughly chop cilantro.

Pile fruits and vegetables together on a large cutting board. Roughly chop together until in small pieces. Cut the exact size of the pieces according to personal preference. Alternately, a wooden bowl and circular bladed knife make this job even faster and easier.

To serve: toss chopped vegetables with rice, corn and beans or layer ingredients- rice, corn, beans, salad. Make sure rice is cooled before adding to the salad.

Serve immediately.

This salad does not store well as a leftover, but if you keep the chopped vegetables and fruit separate from the rice, beans, and corn then they can be stored for a day or two. The salad isn't quite as crisp, but still tasty.

Ingredients