Mexican Chopped Salad

This salad is a nice change of pace from the usual tossed lettuce salad with ranch dressing.  It’s similar to a salad I had last weekend at Rojo Mexican Bistro.  I think avocado would be a great addition to this salad, the one I had on hand was past its prime, so had to skip that idea.  The dressing has a little bit of a kick which I enjoyed, if you’re looking for mild flavor; decrease the amount of Dijon mustard in the dressing. I had the oven on when I was making the salad, so put a few drops of olive oil on my hands, rubbed the oil onto a hot red pepper and tossed it into a 425 degree F oven, directly onto the oven rack for 30 minutes, until the skin was blistered and darkened. Remove from oven; allow cooling for several minutes, then peeling off blistered skin, removing seeds from pepper and dice.  The pepper I used has about half the heat of a jalapeno pepper but is twice its size. This added a bit of heat to the salad, so if you want to avoid heat, skip the pepper or use a bell pepper instead.  You can also use roasted bell peppers that are already to go, often found in jars.  I used green onions without pimento because I had them, green olives stuffed with pimento would work well too.  You could serve this as a main course; I would bump up the amount of black beans and perhaps add a bit of grilled chicken.


4 cups chopped romaine lettuce

1 medium tomato, diced

½ cup canned black beans, drained and rinsed

½ cup chopped green olives

½ chopped onion

1 small tart apple, diced with skin, about 2/3 cup

1 hot pepper,  Anaheim or California chili pepper, roasted (see above)


3 tablespoons olive oil

2 teaspoons Dijon mustard

3 tablespoons red wine vinegar

1 tablespoon mayonnaise

¼ teaspoon ground cumin

Add all salad ingredients to large salad bowl.  Add dressing ingredients to small mixing bowl, stir with fork until well mixed.
Toss over salad and enjoy.  Karen

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