My recent visit to Phoenix inspired a Southwest Chopped Salad for dinner last night. It took about 10 minutes to prepare and tasted great! The bowl was licked clean and everyone agreed that the salad was as good as a restaurant salad. If we had some tortilla chips to scoop up the salad it would have been even better!
Southwest Chopped Salad
In a large bowl combine:
1 handful cherry tomatoes, sliced in half (or one medium tomato, diced into 1/2″ pieces)
3/4 cups canned black beans, drained
4 green onions (just use the white part), sliced
3/4 cups, jicama, cubed into 1/2″ pieces
1/3 cup red pepper, diced
a large handful of fresh cilantro, chopped
In a small bowl combine:
1/4 cup ranch dressing
1/4 cup barbeque sauce
Mix dressing from small bowl with ingredients in large bowl. Serve over lettuce with lime slices.
3 cups lettuce, chopped
1 lime, quartered
Our salad also had 1 cup of diced chicken pieces (from a rotisserie chicken). And some diced mango and roasted corn would be delicious too!