Marinated Vegetable Salad with Queso Fresco |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This vibrant side salad lends itself to improvisation. Start with our basics, including tomatoes, zucchini, jicama, black beans, and queso fresco with a salsa vinaigrette. From there, you might add sliced olives, corn, diced avocado, or radishes. It's great with grilled chicken. Ingredients:
1 cup diced tomatoes |
1 cup diced zucchini |
1 cup diced jicama |
1/2 cup thinly sliced green onions |
2 tablespoons chopped, pickled jalapeños |
1 (15-ounce) can black beans, drained and rinsed |
1/2 cup bottled salsa |
3 tablespoons fresh lime juice |
1 1/2 tablespoons canola oil |
1/2 cup chopped fresh cilantro |
1/4 teaspoon freshly ground black pepper |
2 cups torn romaine lettuce |
1/4 cup (1 ounce) shredded queso fresco |
Directions:
1. Combine first 6 ingredients in a large bowl. Combine salsa, juice, and oil, stirring with a whisk. Pour dressing over tomato mixture. Cover and chill 1 hour.
2. Add cilantro and pepper to bowl; toss gently. Serve over lettuce. Sprinkle with cheese.
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