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Mexican Chopped Salad with Chipotle Cream Dressing

A great pot luck dish.The colors of this salad make it a great addition to any buffet table. Feel free to add leftover cooked chicken, taco meat or carnitas to make this a main dish.


Posted By: Deirdre K Todd
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Prep Time: 25 minutes | Cook Time: | Ready In: 25 minutes
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Dressing:

2/3 c. sour cream

2 chipotle chiles, (in adobo sauce), minced

½ c. cilantro, chopped

1 TB red wine vinegar

1 TB lime juice

1 lime, zested

1 tsp. chili powder

1 tsp. ground cumin

½ tsp. salt

¼ tsp. freshly ground black pepper

Salad:

1 large head lettuce, shredded

½ small red onion, thinly sliced

1 cucumber, seeded, chopped

½ lb. cherry or grape tomatoes, halved

1 (15 oz) can pinto beans or black beans, rinsed, drained

1 ( 8.5 oz) can corn, rinsed, drained

4 oz. jalapeno jack cheese, shredded

4 oz. sharp cheddar cheese, shredded

Garnish: 1 large avocado, peeled-seeded and sliced, sliced black olives, cilantro leaves, chopped green onion

 

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how to serve:

In a jar; combine dressing ingredients. Shake well to combine. Refrigerate until ready for service. In a large mixing bowl; toss together salad ingredients. For service: Optional to toss salad with dressing or serve dressing on the side. Arrange avocado slices around edge of serving bowl/platter. Top with olives, cilantro and green onion. Serves 3-4.

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