Terra Cotta Salad Platter

  • Yield: 4 servings


10ounces mixed green or field greens
1large 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
1cup shredded Cheddar or Monterey jack cheese (or a premixed combination)
1cup frozen corn kernels, thawed, or kernels from 2 ears fresh corn
1/3cup pumpkin seeds, toasted*
1/3cup chopped cilantro
1cup baked tortilla chips, crushed
1/4cup 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.

Nutritional Info *per serving

  • Calories 468
  • Fat 31g
  • Cholesterol 30mg
  • Sodium 300mg
  • Carbohydrate 37g
  • Fiber 8g
  • Protein 19g