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Mexican Chop Salad with a Cilantro Vinagrette
- 2 heads romaine lettuce, chopped
- 1 cup pinto beans, cooked and drained
- 3 tomatoes, chopped
- 1 red onion, chopped
- 2 cups corn, grilled and cut off the cob
- 1/2 cup red bell pepper, chopped
- 2 avocados, sliced
- 1 cucumber, diced
- 1 part lemon juice
- 3 parts extra virgin olive oil
- 1/2 cup finely chopped cilantro
- salt and pepper to taste
Directions:View on What's Gaby Cooking
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