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Mexican Chopped Tomatoes

SALAD:

Large head of romaine, chopped

1 can Eden black beans, rinsed and drained

1/2 to 1 cup frozen corn, thawed (or fresh corn kernels)

1 cup chopped tomatoes or halved cherry tomatoes

1 cup chopped cucumbers

1/2 cup chopped fresh cilantro

1 cup cubed cheddar

Diced avocados (optional)

VINAIGRETTE:

1/3 cup olive oil

1/4 cup freshly squeezed lime juice

4 tablespoons red wine vinegar

2 to 3 tablespoons Harvest Haven honey

1/4 cup chopped fresh cilantro

1/4 teaspoon salt

1/4 teaspoon black pepper

In a large bowl, toss together all the salad ingredients.

Combine all the dressing ingredients together in a jar or blender and shake/process until well-combined. Add additional salt and pepper to taste, if needed.

Pour the dressing over the salad to taste or serve on the side

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