Southwest Chopped Salad with Tomatillo Dressing

Name: Southwest Chopped Salad with Tomatillo Dressing
Total time: 25 min
Ingredients: ½ cup diced tomatillos; ½ cup fresh cilantro leaves; 2 small cloves garlic, crushed and peeled; 1 tablespoon finely chopped seeded jalapeño pepper; ⅓ cup extra-virgin olive oil; 2 tablespoons distilled white vinegar; 1 tablespoon lime juice; 2 teaspoons agave syrup; ¾ teaspoon kosher salt; ¼ teaspoon ground cumin; 4 cups chopped red cabbage; 1 ¼ cups thinly sliced slender multicolored carrots; 1 medium yellow bell pepper, diced; 1 cup diced peeled jicama (see Tip); 1 cup small grape tomatoes, halved; 1 15-ounce can no-salt-added red, black or pinto beans, rinsed; 1 cup diced pepper Jack cheese; 1 ripe avocado, diced; Lightly crushed corn chips (optional)

2 Ratings
1 Review

Jicama is the crunchy, sweet tuberous root of a legume native to Central America. If you love it in this salad, try including sticks of it with your next crudités spread.

Selma Morrow

EatingWell Magazine, January/February 2022

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Credit: Leigh Beisch

Recipe Summary

active:

25 mins

total:

25 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
Combine tomatillos, cilantro, garlic, jalapeño, oil, vinegar, lime juice, agave, salt and cumin in a blender. Process until smooth.

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Step 2
Place cabbage, carrots, bell pepper, jicama, tomatoes, beans and cheese in a large bowl. Add the dressing and toss to coat. Scatter avocado over the top and garnish with corn chips, if desired.

Tip:

To more easily peel root vegetables like jicama that have tougher skin, use a paring knife instead of a vegetable peeler.

Nutrition Facts

Serving Size:

2 1/2 cups

Per Serving:

519 calories; protein 15g; carbohydrates 37g; dietary fiber 14g; sugars 11g; added sugar 3g; fat 37g; saturated fat 9g; cholesterol 25mg; sodium 612mg; potassium 1051mg.

2 Ratings

5 star values: 2
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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EatingWell Member

06/22/2022

This recipe is great! The only change I made was to use some queso fresco with peppers that I browned with no oil in a pan and then added to the salad instead of pepperjack cheese. We've actually made the salad twice in the last month because we liked it so much, very refreshing and brightly flavored.

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Southwest Chopped Salad with Tomatillo Dressing

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Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tip:

Nutrition Facts

Reviews (1)

All Reviews for Southwest Chopped Salad with Tomatillo Dressing

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Southwest Chopped Salad with Tomatillo Dressing

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tip:

Nutrition Facts

Reviews (1)

All Reviews for Southwest Chopped Salad with Tomatillo Dressing