Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes, And
35 mins (prep 15, cooking 20)
15 ingredients
8 servings
This is a great chopped salad recipe that appeared in the July '06 edition of Fine Cooking. The only change I've made is cutting the corn off the cob and pan roasting the kernels in a nonstick pan coated with cooking spray, rather than roasting the corn and then slicing them off the cob. It's very healthy, colorful, refreshing, and fun! Try this with Grilled Lime Shrimp #43737.

Categories:  <-60-mins , salad , seasonal , 3-steps-or-less , north-american , low-sat.-fat , mexican , low-in... , low-sodium , time-to-make , low-protein , low-cholesterol , low-calorie , easy , summer , healthy , vegetarian , to-go... , vegetable , healthy-2 , picnic ,
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Serving Size (69.45 g)
Servings 8
Amount per Serving
Calories 275.65 Calories from Fat 91.08
% Daily Value *
Total Fat 10.12g 124.52%
Saturated Fat 1.34g 53.49%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 20.74mg 6.91%
Total Carbohydrate 34.73g 92.63%
Dietary Fiber 9.78 g 313.03%
Sugars 3.14 g %
Protein 13.47g 215.46%
Vitamin A 12.31IU% Vitamin C 0.23mg%
Calcium 74.8mg% Iron 4.11mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
red bell peppers, ears corn, fresh ground black pepper, fresh lime juice, fresh orange juice, cumin seed, fresh ground black pepper, large, small, fresh cilantro