Rather than make several individual servings, arrange this salad on one large platter and let guests serve themselves.

Steven Petusevsky
Recipe by Cooking Light May 1996

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 2 cups of mixed salad greens on each of 4 plates. Arrange 1/4 cup tomato, 1/4 cup onion, 1/4 cup jicama, 1/4 cup bell pepper, 1/4 cup corn, 1/4 cup avocado, and one-fourth of beans in individual rows over the salad greens. Sprinkle 1/4 cup Monterey Jack cheese and 1/4 cup crushed chips over each salad. Drizzle 1/4 cup Lime-Cilantro Vinaigrette over each salad.

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Nutrition Facts

373 calories; calories from fat 32%; fat 13.1g; saturated fat 4.4g; mono fat 5.9g; poly fat 1.7g; protein 21g; carbohydrates 49.6g; fiber 9.8g; cholesterol 19mg; iron 5.1mg; sodium 741mg; calcium 328mg.
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