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Mexican-Style Chopped Salad (for 1600-calorie menu)

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May 5, 2015

Prep Time: 10 minutes
Cook Time: 0 minutes


  • 3 Tbsp. (45 mL) Light Zesty Italian Dressing
  • ¼ tsp. (1 mL) ground cumin
  • ½ cup (125 mL) black beans, rinsed
  • 1 small avocado, chopped
  • ¾ cup (175 mL) halved cherry tomatoes
  • ½ yellow bell pepper, chopped
  • ¼ cup (50 mL) chopped red onions
  • ¼ cup (50 mL) 2% reduced-fat Mexican-style Cheese
  • ½ cup (125 mL) thawed frozen corn
  • 1 Tbsp. (15 mL) chopped fresh cilantro
  • ¼ cup (50 mL) broken tortilla chips


  1. Mix dressing and cumin.
  2. Combine beans, avocado, tomatoes, pepper, onions, cheese, corn and cilantro, and gently mix all ingredients.
  3. Add dressing mixture; mix lightly. Top with broken tortilla chips.
  4. Serve immediately.

Make Ahead: Salad can be made ahead of time. Leave out avocado and cheese until just before serving. All of the other ingredients can be prepped and refrigerated up to 8 hours. Toss with avocados and cheese just before serving.

Download this recipe and others as part of the Sunday Dinner Pledge Fall/Winter Meal Plan Week 3 PDF (1.0Mb)

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