It’s Monday again, so another Meatless Monday at my house. Today’s recipe is a really nice Mexican-inspired salad based on a Cooking Light recipe. It’s super easy to throw together, but the vegetables need to marinate for about an hour before the salad is assembled.
It’s really flavorful, but not spicy, making it a great salad for the whole family. You could get creative and add some corn, avocados, olives, etc if desired.
Marinated Vegetable Salad with Queso Fresco
The original recipe called for 1 cup diced jicama, but I couldn’t find it at my grocery store. I am sure it’s a great addition if you have some.
- 1 cup diced tomatoes
- 1 cup diced zucchini
- 1/2 cup thinly sliced green onions
- 2 TB chopped, pickled jalapenos
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup bottled salsa
- juice of two limes (about 3 TB)
- 1 1/2 TB canola oil
- about 2 cups torn romaine lettuce or baby romaine
- 1/4 cup crumbled queso fresco
- 1/2 cup chopped fresh cilantro
- In a large bowl combine the tomatoes, zucchini, onions, jalapenos, and beans. In a small bowl, whisk together the salsa, lime juice and oil; pour over the vegetables and refrigerate for one hour.
- Add lettuce to bowl and top with marinated vegetables. Sprinkle with cheese and cilantro. Pepper if desired.