Chopped Mexican Salad

It’s Taco Tuesday!  Kinda.

This post does not contain mind-bogglingly wonderful photography, but I had to share, despite the iPhone pictures.  A couple weeks ago, Wheat was craving tacos.  Tacos just aren’t my thing unless I’m in the right mood.  But, I was in the mood for a salad, and I remembered this chopped mexican salad that Natalie over at Designer Bags and Dirty Diapers share a while back.    We killed two birds with one stone: I had salad, and Wheat put his salad into taco shells. ;)

Chopped Mexican Salad | Oysters & Pearls

Chopped Mexican Salad
barely adapted from Designer Bags and Dirty Diapers
serves four to six people

– 1 Head Romain, Chopped
– 2 tomatoes, diced
– 2 jalapeños, chopped finely
– a few green onions, sliced thinly
– 1 avocado, diced
– 2 ears of corn, grilled and cut from the cob
– 1 can pinto beans, drained and rinsed
– Crumbled Cotija Cheese, if you can find it – I used shredded “Mexican blend” cheese from a bag
– 1 pound lean ground beef
– 1 packet taco seasoning
– salsa
– sour cream
– limes

Chop lettuce, place in a large serving bowl and top with the tomatoes, jalapeños, green onions, avocado, corn, pinto beans, and cheese.  Toss together and set aside.  Cook the ground beef, drain, and add taco seasoning + water (or cook according to taco seasoning packet directions).  Top the salad with ground beef and garnish with salsa and sour cream.  Squeeze limes over the top and serve with limes as garnish, for extra squeezin’.

Chopped Mexican Salad | Oysters & Pearls
I think this salad is improved with the zing of citrus, so if you don’t have limes, improvise with a salad dressing of lemon juice and olive oil or something along those lines.  Or just eat it with salsa as your dressing.  It’s great that way, too!
Chopped Mexican Salad | Oysters & Pearls
Just don’t forget the hot sauce! ;)
Until Next Time
Print Friendly

2 thoughts on “Chopped Mexican Salad

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge