Mexican Sombrero Chopped Salad With Creamy Jalapeno Dressing Recipe

Cooking Directions

• STEP 1.In a large bowl, combine lettuce, black beans, corn, tomatoes, avocado, and red onion.
• STEP 2.In a separate bowl, whisk together mayonnaise, lime juice, jalapeno, garlic, and cilantro.
• STEP 3.Pour the dressing over the salad and toss to coat evenly.
• STEP 4.Garnish with crushed tortilla chips and serve immediately.

Cooking Tips

• For added protein, you can add grilled chicken or shrimp to the salad.
• If you prefer a milder dressing, remove the seeds and membranes from the jalapeno before chopping.
• To make the salad ahead of time, keep the dressing separate and toss just before serving.

Storage and Serving

• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
• The dressing may separate slightly, so give it a good stir before serving again.
• Serve the salad as a main dish or as a side with grilled meats or tacos.