southwest summer salad

Name: Southwest Summer Salad
Prep time: 20 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 3 cup(s) cooked rice, chilled (may substitute brown); 2 cup(s) diced red/yellow/or orange bell peppers; 1 can(s) 15-oz. can black beans, rinsed and drained; 1 - tomato, chopped; 1 cup(s) diced jicama; 1 cup(s) diced cooked chicken or turkey breast; 3/4 cup(s) sliced green onions; 1/4 cup(s) chopped cilantro; 1 cup(s) thick and chunky salsa; 2 tablespoon(s) vegetable oil; 2 tablespoon(s) fresh lime juice; 1/4 teaspoon(s) salt; 8 large romaine lettuce leaves; - lime wedges for garnish

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8 Pinches

Daily Inspiration S

Deep In The Heart of, TX

Updated on May 18, 2016

A delicious lunch or light entree salad -- full of southwest flavors.

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prep time 20 Min

cook time 25 Min

method Stove Top

yield 6 serving(s)

Ingredients

3 cups cooked rice, chilled (may substitute brown)
2 cups diced red/yellow/or orange bell peppers
1 can 15-oz. can black beans, rinsed and drained
1 - tomato, chopped
1 cup diced jicama
1 cup diced cooked chicken or turkey breast
3/4 cup sliced green onions
1/4 cup chopped cilantro
1 cup thick and chunky salsa
2 tablespoons vegetable oil
2 tablespoons fresh lime juice
1/4 teaspoon salt
8 large romaine lettuce leaves
- lime wedges for garnish

How To Make southwest summer salad

Step 1

Combine rice, bell peppers, beans, tomato, jicama, chicken, green onions and cilantro in a large bowl; mix well.

Step 2

Combine salsa, lime juice, oil and salt in a small bowl. Add to salad, toss well.
Step 3

Salad may be served immediately or covered and chilled up to 8 hours before serving. Serve salad over lettuce leaves with lime wedges if desired.
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