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Marinated Vegetable Salad with Queso Fresco

Becky Luigart-Stayner
Yield 4 servings (serving size: 1 1/4 cups salad and 1 tablespoon cheese)
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.

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

Nutrition 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

How to Make It

  1. 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.

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