The Ultimate Southwestern Chopped Salad

AuthorAngela
RatingDifficultyBeginner
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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
1

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

2

Drain and rinse beans.

3

Run corn under hot water to thaw, if needed.

4

Wash all produce.

5

Slice romaine and cabbage into strips.

6

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

7

Slice green onions.

8

Dice tomatoes and bell pepper.

9

Roughly chop cilantro.

10

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.

11

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.

12

Serve immediately.

13

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

 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

Directions

1

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

2

Drain and rinse beans.

3

Run corn under hot water to thaw, if needed.

4

Wash all produce.

5

Slice romaine and cabbage into strips.

6

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

7

Slice green onions.

8

Dice tomatoes and bell pepper.

9

Roughly chop cilantro.

10

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.

11

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.

12

Serve immediately.

13

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.

The Ultimate Southwestern Chopped Salad

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