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Big Beautiful Chopped Salad Mexican – Southwest Style

This salad is going to amaze you. So much flavor, crunch and super satisfying!
Course: Main Course, Salad
Cuisine: Mexican
Servings: 1
Author: Tami Kramer Nutmeg Notebook


  • one pound salad from Simple Salad Batch Prep
  • frozen corn – thawed
  • cooked * Oat Groats
  • red bell pepper diced
  • jicama- diced
  • 1/2 plantain browned without oil in a dry skillet
  • juice of one lime
  • Jalapeno Powder and ground cumin to taste
  • California Balsamic Vinegars Sweet Heat Blazin Habanero, Gilroy Garlic


  • Chop the one pound salad first. Then add in the rest of the ingredients and stir them in – no more chopping. It’s fun to stir in some cooked and raw ingredients and to use flavored vinegars, fresh citrus juice or no oil salad dressings like my Creamy Balsamic Dressing.


*You can use brown rice in place of the oat groats. You can add beans to the salad. You can use salsa instead of the vinegar.