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a salad with black beans, lettuce and avocado in a white bowl
theharvestkitchen.com

Mexican Salad Recipe - The Harvest Kitchen

10 ratings
· 20min · Vegan, Gluten free · 6 servings
This Mexican Salad Recipe is an easy Mexican chopped salad loaded with lettuce, corn, black beans all tossed in a Cilantro Lime Vinaigrette
harvestkitchen1
The Harvest Kitchen

Ingredients

Produce
• 1 1/2 cup Baby kale
• 1 cup Cabbage, purple
• 2 tbsp Cilantro, fresh
• 1/3 cup Cilantro
• 3/4 cup Corn, fresh or frozen kernels
• 3/4 cup Corn, fresh kernels
• 1 clove Garlic
• 1/2 Jalapeno peppers, small
• 1 Lime, zest and juice of
• 1 1/2 tsp Lime, zest
• 1/2 Onion, medium
• 1/4 tsp Onion powder
• 1 1/2 cup Romaine lettuce
• 1 Tomato, large
Condiments
• 2 tbsp Lime juice, fresh squeezed
• 2 tbsp Maple syrup, pure
• 1 cup Pico de gallo
Baking & Spices
• 1/4 tsp Cayenne pepper
• 1 Salt and freshly ground black pepper
• 1 Salt and pepper
• 1/4 tsp Sea salt
Oils & Vinegars
• 3 1/2 tbsp Apple cider vinegar
• 2 tbsp Olive oil
• 2/3 cup Olive oil, light
Bread & Baked Goods
• 4 Corn tortillas
Snacks
• 3/4 cup Tortilla chips

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