Southwestern Chopped Salad

Ingredient ULF # Portion
Low Sodium Bush’s Best® Pinto Beans, drained and rinsed 182023 1, #10 can
Fresh Corn on the Cob, char-grilled and kernels removed 127902 4 each
Roma Tomatoes, seeded and diced 121351 8.5 oz.
Red Onions, diced 138602 7.5 oz.
Jalapeños, roughly chopped and seeds removed 129742 3 oz.
Cilantro 127712 0.5 oz.
ULF Ground Cumin 298562 1 ½ Tbsp.
Fresh Limes, squeezed 105304 4 each
Grey Poupon Dijon Mustard 274209 1 oz.
Napa Valley Aged Sherry Vinegar NM0239434 2 fl oz.
Madhav Agave Nectar NM1020353 2 fl oz.
Diamond Crystal Sea Salt 308926 3 tsp.
ULF Cracked Black Pepper 299370 1 tsp.
Corto Olive Oil 267790 4 fl oz.
Taylor Farms Romaine Lettuce, chopped 143439 12 oz.
Avocado, peeled and diced 114504 2 each
Queso Fresco, crumbled 4 oz.

Combine pinto beans, grilled corn, tomatoes, onions, jalapeños and cilantro together in a large mixing bowl.

In second small bowl, add cumin, lime juice, mustard, vinegar, agave nectar, and salt and pepper. Whisk to combine. Slowly add olive oil while whisking to make vinaigrette.

Pour vinaigrette over vegetable mixture, then add romaine, avocado and cheese. Gently fold to combine. Adjust seasoning if needed. Serve alongside tacos or other Tex-Mex entrées.