Marinated Vegetable Salad with Queso Fresco

Becky Luigart-Stayner
This vibrant side salad lends itself to improvisation. Start with our basics, including tomatoes, zucchini, jicama, black beans, and queso fresco with a salsa vinaigrette. From there, you might add sliced olives, corn, diced avocado, or radishes. It's great with grilled chicken.

Yield:

4 servings (serving size: 1 1/4 cups salad and 1 tablespoon cheese)

Recipe from

Nutritional Information

Calories 174
Caloriesfromfat 37 %
Fat 7.1 g
Satfat 1.3 g
Monofat 3.5 g
Polyfat 1.8 g
Protein 7.3 g
Carbohydrate 21.7 g
Fiber 8.1 g
Cholesterol 5 mg
Iron 2 mg
Sodium 536 mg
Calcium 102 mg

Ingredients

1 cup diced tomatoes
1 cup diced zucchini
1 cup diced jicama
1/2 cup thinly sliced green onions
2 tablespoons chopped, pickled jalapeños
1 (15-ounce) can black beans, drained and rinsed
1/2 cup bottled salsa
3 tablespoons fresh lime juice
1 1/2 tablespoons canola oil
1/2 cup chopped fresh cilantro
1/4 teaspoon freshly ground black pepper
2 cups torn romaine lettuce
1/4 cup (1 ounce) shredded queso fresco

Preparation

Combine first 6 ingredients in a large bowl. Combine salsa, juice, and oil, stirring with a whisk. Pour dressing over tomato mixture. Cover and chill 1 hour.

Add cilantro and pepper to bowl; toss gently. Serve over lettuce. Sprinkle with cheese.

Note:

Joanna Pruess,

April 2006