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)

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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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Southwest Chopped Salad with Tomatillo Dressing

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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