TEX-MEX CHOPPED SALAD

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Tex-Mex Chopped Salad image

This quick and easy salad is perfect for outdoor parties.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 15-ounce can black beans or pinto beans, drained and rinsed
2 cups cooked corn kernels (about 4 ears or 1 ten-ounce package frozen)
2 cups coarsely chopped iceberg lettuce (about 1/4 head)
1 cup coarsely chopped plum tomato (about 2 tomatoes)
1 cup finely chopped Monterey Jack cheese
2 tablespoons freshly squeezed lime juice
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper

Steps:

  • In a large bowl, combine beans, corn, lettuce, tomato, and cheese; toss well to combine. Add lime juice and oil, and season with salt and pepper. Toss again to combine. Serve, or cover and refrigerate.

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