Becky Luigart-Stayner
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.

How to Make It

Step 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.

Step 2

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

Ratings & Reviews

steponme's Review

August 01, 2011
Everyone thought the dressing was very bland. I didn't care for the jicama in the salad mix.

tara31's Review

December 05, 2010
This was excellent, and even better the next day! Made exactly as directed and served with shrimp enchiladas and Mexican Confetti Rice.

LindaT's Review

August 30, 2010
Really tasty. I subbed english cucumber for the zucchini because I had one I needed to use up.I also left out the oil. Th beans made this a heartier salad and really tasted great...

SMSCOOK's Review

January 26, 2010
Use a good quality salsa and this is excellent. I took it to a pot luck and they loved it.