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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 174
  • Calories from fat: 37%
  • Fat: 7.1g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.8g
  • Protein: 7.3g
  • Carbohydrate: 21.7g
  • Fiber: 8.1g
  • Cholesterol: 5mg
  • Iron: 2mg
  • Sodium: 536mg
  • Calcium: 102mg

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

  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.
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