
http://www.care2.com/greenliving/mexican-chopped-salad-avocado.html
Mexican Chopped Salad with Avocado and Red Pepper

Inspired by a recipe in Vegetarian Times magazine.
Celebrate the Mexican holiday of Cinco de Mayo with this easy to throw together salad filled with bright flavors and fabulous nutrition. Avocados provide heart-healthy fats, while sweet bell peppers and other crunchy veggies add antioxidants. Colorful and quick to make, this Mexican chopped salad adds fun to the fiesta.
INGREDIENTS
2 tablespoons lemon juice
1 tablespoon country-style whole-grain mustard
2 tablespoons olive oil
1 cup frozen corn, thawed
1 ripe avocado, diced
1 cup diced red bell pepper
1/2 cup fresh cilantro
1/4 cup diced celery
1/4 cup thinly sliced green onions, white and green parts
Optional add-ins: cooked or canned beans, shredded cheese, crushed taco chips, tomato chunks
1. In a large bowel, whisk together the lemon juice and mustard. Add the olive oil, whisking until smooth. Add remaining ingredients, and toss gently to combine.
2. Add salt and freshly-ground black pepper to taste and serve immediately.
Serves 4.





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3 comments
add your comment »hahaha...Susan N. my mom showed me almost the same thing! but she used catsup...
Ummm mustard? is something ive never seen in a "Mexican" recipe...
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Thanks for this good avocado recipe--I love avocados and appreciate any new recipes with them. Was wondering if anyone has eaten half an avocado with salad dressing poured into the center where the pit was? My mom showed me this when I was a girl and I do it often--my friends at work are amazed but I tell them it's really good, the dressing mixed with the avocado as you eat it!! Susan
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I want to thank you for all of the wonderful recpies that I had printed out from your website. Thank you for taking the time to do this for people like me
Pat
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