Tex-Mex Chopped Salad

by angelaskitchen on February 11, 2007

Tex-Mex Chopped Salad

This salad is wonderful as a side dish to enchiladas, or burritos or any dish with a Southwestern flair.  Top it with some grilled chicken or shrimp and you have yourself a salad for dinner.  Yummy in the tummy!

Tex-Mex Chopped Salad
Recipe type: gluten free, dairy free, gfcf, salad, vegetables
Serves: 6
  • 6 cups chopped romaine
  • 2 cups chopped fresh spinach
  • 1 medium cucumber, diced
  • 2 medium tomatoes, diced
  • 1 bell pepper, seeded and diced (or use roasted pepper)
  • ½ cup corn, fresh cooked or frozen thawed
  • 1½ cups black beans, drained and rinsed (canned or home cooked)
  • salt and ground black pepper, to taste
  • Dairy Free Ranch dressing, as needed (http://angelaskitchen.com/2007/05/14/ranch-dressing-and-homemade-croutons/)
  • Tortilla Chips
  1. Toss romaine, spinach, cucumber, tomatoes, bell pepper, corn, and beans together, seasoning with salt and pepper to taste.
  2. Serve with Dairy Free Ranch Dressing and tortilla chips


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    Angela's Kitchen by Angela Litzinger is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.
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