Mexi-Cheese Salad
A vibrant, cheesy Mexican-inspired salad with fresh vegetables, beans, and zesty lemon dressing, perfect for a light, flavorful meal or side dish enjoyed by all.
Ingredients
- 16 oz. can black beans, rinsed and drained ⓘ
- 1 cup cooked rice ⓘ
- 1 medium tomato, seeded and chopped ⓘ
- 1/2 cup chopped red bell pepper ⓘ
- 1/2 cup chopped fresh cilantro leaves ⓘ
- 1/2 cup sliced green onions ⓘ
- 1 jalapeno pepper, stemmed and seed removed ⓘ
- 1/3 cup vegetable oil ⓘ
- 1/4 cup fresh lemon juice ⓘ
- 1 teaspoon ground cumin
- 2 cups shredded mild Cheddar cheese ⓘ
- 1 ripe avocado, peeled, seeded and diced ⓘ
Instructions
- In a large bowl, combine the black beans, cooked rice, chopped tomato, red bell pepper, cilantro, and sliced green onions.
- Chop the jalapeno pepper, removing stems and seeds, and add it to the bowl.
- In a small bowl, whisk together the vegetable oil, fresh lemon juice, and ground cumin to make the dressing.
- Pour the dressing over the salad ingredients and toss to combine.
- Add the shredded Cheddar cheese and diced avocado to the salad.
- Gently toss again to distribute the cheese and avocado evenly.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Nutrition & Diet Analysis (per serving)
539
kcal
27% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).