Terra Cotta Salad Platter

  • Yield 4 servings

This beautiful salad is dressed with lime juice and olive oil.


10 ounces mixed green or field greens
1 large tomato, diced
1 (15-ounce) can black beans, rinsed and drained
1/2 red bell pepper, seeded and chopped
1/2 green bell pepper, seeded and chopped
1 cup shredded Cheddar or Monterey jack cheese (or a premixed combination)
1 cup frozen corn kernels, thawed, or kernels from 2 ears fresh corn
1/3 cup pumpkin seeds, toasted*
1/3 cup chopped cilantro
1 cup baked tortilla chips, crushed
1/4 cup extra-virgin olive oil, optional
Juice of 1 fresh lime, optional
Salt and freshly ground black pepper, to taste


  1. 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 substitute your favorite dressing). Season with salt and pepper.
*To toast pumpkin seeds: Place them in a dry skillet over medium heat and heat, shaking pan often, 2 minutes until they turn golden brown.



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