Terra Cotta Salad Platter


  • Salt and freshly ground black pepper, to taste
  • Juice of 1 fresh lime, optional
  • ¼ cup extra-virgin olive oil, optional
  • 1 cup baked tortilla chips, crushed
  • 1/3 cup chopped cilantro
  • 1/3 cup pumpkin seeds, toasted*
  • 1 cup frozen corn kernels, thawed, or kernels from 2 ears fresh corn
  • + 6 more ingredients
    • 1 cup shredded Cheddar or Monterey jack cheese (or a premixed combination)
    • ½ green bell pepper, seeded and chopped
    • ½ red bell pepper, seeded and chopped
    • 1 (15-ounce) can black beans, rinsed and drained
    • 1 tomato, diced
    • 10 ounce mixed green or field greens

Place greens on a large platter. Individually arrange tomatoes, black beans, red and green peppers, shredded cheese and corn in 2- to 3-inch wide rows across top of greens. Sprinkle pumpkin seeds, cilantro and tortilla chips over all. Drizzle with olive oil and lime juice, if desired (you can sub...

View full recipe at Spry Living


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