VEGETARIAN TEX-MEX CHOPPED SALAD

Name: VEGETARIAN TEX-MEX CHOPPED SALAD
Prep time: 20 min
Total time: 20 min
Cuisine: American, TexMex
Ingredients: ½ cup lime juice; ½ cup olive oil; 1 teaspoon sugar; 1½ teaspoon salt; ½ teaspoon crushed red pepper; 2 cups frozen whole kernel corn, thawed (or fresh corn, cooked); 1 green sweet pepper, chopped; 2 cups lightly packed cilantro, chopped; 15-ounce can black beans, rinsed and drained; 2 cups grape or cherry tomatoes, halved; 1 avocado, chopped; 6 green onions, thinly sliced

3 steps

Prep:20min

With loads of veggies, black beans and avocado, this Tex-Mex Chopped Salad is a substantial and satisfying meal.

Updated at: Sun, 27 Apr 2025 17:17:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories465.4 kcal (23%)

Total Fat34.2 g (49%)

Carbs34.6 g (13%)

Sugars9.7 g (11%)

Protein9.2 g (18%)

Sodium1218.2 mg (61%)

Fiber10.1 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Dressing

½ cuplime juice

½ cupolive oil

1 teaspoonsugar

1 ½ teaspoonsalt

½ teaspooncrushed red pepper

Salad

2 cupsfrozen whole kernel corn

thawed, or fresh corn, cooked

1green sweet pepper

chopped

2 cupscilantro

lightly packed, chopped

15 ouncecan black beans

rinsed and drained

2 cupsgrape tomatoes

Instructions

Step 1

In a screw-top jar combine the lime juice, oil, sugar, salt and crushed red pepper. Shake well to combine; set aside.

Step 2

Arrange corn, sweet pepper, cilantro, black beans, tomatoes, avocado and green onions on 4 plates. Drizzle with dressing.

Nutrition

Step 3

Per Serving: 400 calories; 44 g carbohydrates; 24 g fat (3 g sat, g mono); 10 g protein; 0 mg cholesterol; 11 g dietary fiber; 711 mg potassium; 646 mg sodium. Nutrition bonus: 93 mg Vitamin B6, 55 mg Vitamin C, 89 mg Calcium, 3 mg Riboflavin, 3 mg Iron, 1839 IU Vitamin A

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