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Mexican Chopped Salad Recipe

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This recipe for Mexican Chopped Salad, by , is from Murphy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cindy Heath


2 large ears fresh corn husks and silk removed
1 T. unsalted butter melted
1 head iceberg lettuce chopped
2 c. fresh arugula chopped
1/4 c. fresh cilantro finely chopped
1 medium red bell pepper diced
1/2 medium red onion, diced
15 ounce can black beans rinsed and drained
2 T. fresh lime juice
1 t. ground cumin
Sea salt and black pepper, to taste
1 large lime cut into 8 wedges

Brush corn with melted butter and place on a pre-heated gas grill over medium direct heat, or indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat.
Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done.
Remove from heat and slice kernels from cob with a sharp knife. Reserve kernels and discard cobs. Set aside.
Add chopped iceberg, arugula, and fresh cilantro to a large salad bowl and toss gently to combine. Set aside.
In a large mixing bowl, combine diced bell pepper, red onion, black beans, roasted corn kernels, lime juice, and ground cumin. Season with salt and black pepper, to taste, and toss gently to combine.
Add the seasoned black bean mixture to the bowl with the chopped lettuce and toss gently to combine.
Serve immediately with your favorite salad dressing. Enjoy!




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