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Prep Time:
20 mins
Total Time:
20 mins
Servings:
4
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Ingredients
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Vinaigrette
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1/2 cup chopped fresh cilantro
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1/4 cup good quality olive oil
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2 tablespoons freshly squeezed lime juice
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1 teaspoon honey or agave syrup, or to taste
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1 teaspoon chopped fresh garlic
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1/2 teaspoon ground cumin
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1/4 teaspoon cayenne pepper (optional)
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2 tablespoons Mexican crema or sour cream (optional)
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salt and freshly ground black pepper to taste
Salad
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1 (5-ounce) container mixed salad greens
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1 cup diced cooked chicken
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1 (15-ounce) can pinto beans, rinsed and drained
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1 (15-ounce) can whole kernel corn, drained
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1/2 yellow bell pepper, seeded and diced
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1/2 red bell pepper, seeded and diced
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1/2 cup halved cherry tomatoes
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1/2 cup crumbled Cotija cheese
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1 avocado – peeled, pitted, and sliced
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4 thin slices red onion, or to taste
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1 jalapeño, sliced, or to taste (optional)
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2 tablespoons raw pumpkin seeds (optional)
Directions
For vinaigrette, place cilantro, olive oil, lime juice, honey, garlic, cumin, and cayenne in the bowl of a blender or mini food processor and pulse several times until well blended. For a creamy dressing, include the optional Mexican crema. Season to taste with salt and pepper.
For salad, line a serving plate with mixed salad greens. Arrange chicken, pinto beans, corn, yellow bell pepper, red bell pepper, cherry tomatoes, cotija, avocado, and red onion in a pleasing design on top of greens.
Drizzle with vinaigrette (alternatively, place all ingredients in a large salad bowl and toss with vinaigrette). Garnish with pumpkin seeds and jalapeño slices.
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