Rating: 4 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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.

Joanna Pruess
Recipe by Cooking Light April 2006

Gallery

Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

174 calories; calories from fat 37%; fat 7.1g; saturated fat 1.3g; mono fat 3.5g; poly fat 1.8g; protein 7.3g; carbohydrates 21.7g; fiber 8.1g; cholesterol 5mg; iron 2mg; sodium 536mg; calcium 102mg.
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