Mixed Green Salad with Warm Chorizo Vinaigrette
Fresh mango and jicama bring a sweet, juicy crunch to this scrumptious mixed green salad, tossed with seared corn, black beans and cherry tomatoes. A warm chorizo vinaigrette coats every bite, and shaved V&V Supremo® Sierra® Brand Cotija Cheese adds a salty, creamy finish. It’s ready in just 20 minutes.
Ingredients
Directions
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1
Heat the vegetable oil in a large skillet over medium-high heat for 3 minutes. Add the corn and let it sit for 1 minute, or until it starts to brown and pop. Stir once and cook for 30 seconds. Remove from the pan and set aside to cool.
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2
In a large salad bowl, combine the spring mix, corn, tomatoes, red peppers, jicama, black beans, mango and tortilla strips. Mix gently until well combined.
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3
Slightly warm the chorizo vinaigrette, add it to the bowl and toss with the rest of the salad. Divide the salad into 4 equal portions and top each serving with ¼ cup shaved V&V Supremo® Sierra® Brand Cotija Cheese.
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