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photo Mexican Chopped Salad with Toasted Cumin Vinaigrette Recipe | Say Mmm

Mexican Chopped Salad with Toasted Cumin Vinaigrette

This Mexican Chopped Salad with Toasted Cumin Vinaigrette recipe contains chicken breast halves, pepper jack cheese, pinto beans, olive oil, corn and more.
4 Servings - 20 min - foodnetwork.com
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Servings:4  | Calories:534 | Total Fat:26g  | Chol:107mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 26g
40 %
Sat Fat 9g
45 %
Total Carb 37g
12 %
Fiber 8g
32 %
Sugars 7g
---
Cholesterol 107mg
36 %
Sodium 918mg
38 %
Protein 40g
81 %
Calories:
33% Others combined
25% Chicken breast halves
24% Pepper Jack cheese
17% Pinto beans
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

Cooking spray
2 ears fresh or frozen cob corn, thawed
4 reserved cooked chicken breast halves, diced
1 (15 ounce) can pinto beans, drained
1 cup Monterey Jack or pepper Jack cheese, shredded
1/2 cup Spanish olives, sliced
1/2 cup tomatoes, diced
1 Granny Smith apple, cored and diced
1/4 cup pickled jalapenos, sliced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons olive oil
1 teaspoon ground cumin
1/4 cup cider vinegar

 Directions : View recipe directions on foodnetwork.com
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