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+ servings

Big Beautiful Chopped Salad Mexican – Southwest Style

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


  • 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.
Tried this recipe?Let us know how it was!