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Mexican Salad

By Stephanie Gallagher, About.com

Mexican Salad

Mexican Salad

Stephanie Gallagher
This Mexican salad goes well with chicken quesadillas, beef tacos or enchiladas. Or you can add chicken, and this Mexican salad recipe becomes a wonderful lunch or light supper.

What makes this Mexican salad recipe a hit with kids is the way everything is cut into bite-sized pieces. Be sure to chop the spinach very finely, almost the size of coarsely-chopped parsley, and the salad will melt in your mouth.

Ingredients:

  • 1 16 oz. package baby spinach
  • 1 medium red pepper, diced
  • 1 14 oz. can black beans, rinsed and drained
  • 1 cup frozen or canned corn
  • 1/4 cup finely-diced red onion
  • 1/4 cup olive oil
  • 3 Tbsp. apple cider vinegar
  • 1 Tbsp. Dijon mustard
  • 1/4 cup finely-chopped fresh cilantro
  • 1 tsp. cumin
  • 1/2 tsp. chili powder
  • kosher salt and pepper to taste
  • 1 cup tortilla strips (Fresh Gourmet makes thinly sliced tortilla strips or you can just break up tortilla chips)

Preparation:

  1. Chop baby spinach finely -- the size of coarsely chopped parsley. Place in a large salad bowl.

  2. Add diced red pepper, black beans, corn and onion.

  3. Whisk together the olive oil, vinegar, Dijon mustard, cilantro, cumin, chili powder, salt and pepper. Taste and adjust seasonings.

  4. If making in advance, store the salad and the dressing separately in tightly-covered containers. If serving right away, pour dressing over salad and toss.

  5. Top with tortilla strips.

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