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Mexican
Style Chopped Salad
Serves: 4
I N
G R E D I E N T S
2 tablespoons lemon juice
1 tablespoon country-style whole-grain mustard
2 tablespoons olive oil
1 cup frozen corn, thawed
1 ripe avocado, diced
1 cup diced red bell pepper
1/2 cup fresh cilantro
1/4 cup diced celery
1/4 cup thinly sliced green onions, white and green parts
Optional additions: cooked or canned beans, shredded cheese, crushed
tortilla chips, fresh chopped tomatoes
I N
S T R U C T I O N S
Place serving plates in refrigerator to chill
In a large bowl, whisk together the lemon juice
and mustard. Add the olive oil, whisking until smooth. Add
remaining ingredients, and toss gently to combine. Add salt and
freshly-ground black pepper to taste and serve immediately on chilled
plates.
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