Spread it!
Mexican Chopped Salad
This is a surprisingly delicious salad. I’m a big salad eater, but my boys and husband really enjoyed this too. As you can see from the picture my youngest son, 3 years old, couldn’t stop eating it!
I vary the items a bit depending on what I have. I like a white bean in the salad instead of the pinto bean it calls for. I also like to use 2 to 3 apples. I don’t use the jalapenos and Spanish olives. You can make your own dressing, but since I have a nice stockpile I use an Italian Vinaigrette instead.
1 can corn (or from cob)
3 chicken breasts (tastier if marinated in Italian dressing for 10 minutes and grilled)
1 head leaf lettuce torn into bite sizes
1 can pinto beans
1 cup Monterey Jack Shredded cheese
3/4 cup tomatoes
1 Granny Smith apple
2 Tablespoons fresh cilantro
3 Tablespoons jalapenos, minced (optional)
1/2 cup Spanish olives (green and stuffed with pimento-optional)
Dressing:
2 Tablespoon Olive Oil
1 teaspoon ground cumin
1/4 cup apple cider vinegar
Heat oil for dressing in a small skillet over medium heat. Add cumin and cook 1 minute. Remove from heat and whisk in vinegar. Add dressing to salad and toss to coat. Season salad with salt and freshly ground pepper.
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Meet Natasha, founder of Saving a Bundle and mother of four rambunctious boys, and LeaDawn writer and new mother of one boy. Raised in a frugal lifestyle we continue the family tradition by cooking from scratch, using money-smart techniques,
living simply, hunting for good deals, have fun with frugal crafts, and use coupons. Join us on our journey as we, two sisters, learn & share ways to live a more frugal lifestyle to reach our common goal to save our families money.
