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Meatless Monday recipe of the week: Mexicana Chopped Salad


It’s fall. It said so on the calendar last Friday. But for those of you who just can’t let go of tomato season, this recipe is perfect. You get to feel summery with the addition of cherry tomatoes and yellow pepper, but keep things comforting with cumin, creamy avocado, hearty black beans and cheese.

Mexicana Chopped Salad

1/3 cup Italian dressing

1/2 teaspoon ground cumin

1 can (15 ounces) black beans, rinsed

2 avocados, chopped

2 cups halved cherry tomatoes

1 yellow pepper, chopped

1/2 cup chopped red onion

1/2 cup Mexican-style shredded cheese mix

Mix dressing and cumin.

Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly.

Serve immediately.

— Recipe from www.kraftrecipes.com.


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