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
Cumin 298562 1 ½ tbsp
Fresh limes, squeezed 105304 4 each
Dijon mustard 274209 1 oz
Aged sherry vinegar NM 0239434 2 fl oz
Agave nectar NM 1020353 2 fl oz
Salt 308926 3 tsp
Black pepper 299370 1 tsp
Olive oil 267790 4 fl oz
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.