Warm Mexican Chopped Salad

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Every Sunday, I have great intentions.

I know I’m going to get everything done that needs to be done. I usually leave a list on the table for me to check when we get back from church. Laundry. Cleaning. Canning. Prepping food for the week. Packing lunches. Clearing out whatever pile of paper is on my dresser that week.

But then Sunday afternoon hits. And I don’t want to do any of it.

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My planned afternoon productivity turns into a weak Sunday afternoon vacuum session straight into a nap which leads to taking Maggie to the park to swim and then back home to heat up leftovers, have cake, and then get in pajamas at 7 pm, take out my contacts, and watch Mean Girls and Iron Chef before finally crawling into bed.

Lately, I haven’t even wanted to turn on the computer to put a post together…which is why you’re getting this on Tuesday instead.

This is real life.

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And this was exactly my Sunday yesterday.

Oh! But also, we watched “Girls Just Want to Have Fun” with Sarah Jessica Parker. Please tell me you’ve seen this movie – it was Nick’s first time watching it and I think the dance off at the Dance TV competition sealed the deal. I forgot how awesomely cheesy that movie is…and how fantastic the acting is. I’m looking at you, Natalie Sands. Plus you get to see Shannen Doherty pre 90210.

If you can’t tell, our days are pretty busy, just like yours. Maybe your Sunday wasn’t filled with cheesy dance movies or park time, but I know that we can’t be the only ones that want quick and easy meals to make on busy weekends.

This is chopped veggie salad meets beans and spicy beef, served warm. The beef wilts the cabbage just enough so it’s just a little soft but still crunchy.

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Got that creamy avocado rice ready? Here’s your topping.

Warm Mexican Chopped Salad

Makes: 6-8 servings

Ingredients:

  • 2 tsp olive oil
  • 1 pound lean ground beef
  • 1 Tbsp tomato paste
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup water
  • 1/2 head red cabbage, cored and thinly sliced
  • 4-5 radishes, halved and sliced
  • 3/4 cup scallions, sliced
  • 1/2 cup fresh cilantro, chopped
  • zest and juice of 1 lime
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 15 oz. pinto beans, drained and rinsed
  • Creamy Avocado Rice, for serving

Directions:

  1. Place a skillet over medium heat and add the olive oil.
  2. Crumble the ground beef into the pan with the oil and cook, stirring to break up the meat, for 5-7 minutes until the beef is browned and almost cooked through.
  3. Stir the tomato paste, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper into the beef. Add the 1/4 cup water to beef, bring the mixture to a simmer and cook for another 2-3 minutes until the water has been absorbed and the spices are fragrant.
  4. In a large bowl, toss the red cabbage with the radishes, scallions, and cilantro. Add the lime zest, lime juice, olive oil, salt, pepper, and pinto beans and mix everything together.
  5. Gently toss the beef into the salad mixture.
  6. Serve over creamy avocado rice.

17 Responses to “Warm Mexican Chopped Salad”

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    1
    DessertForTwo — July 17, 2012 at 2:39 am

    Gorgeous! I would make this sans beef and eat it for lunch daily :)

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    2
    j3nn — July 17, 2012 at 4:04 am

    Gorgeous colors!

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    Joanne — July 17, 2012 at 11:41 am

    I rarely get anything done on the weekends, no matter how devout my intentions are! So I totally get it. But I would consider making and eating this salad quite the accomplishment. It’s so healthy delicious!

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    4
    Colleen @ What's Baking in the Barbershop?! — July 17, 2012 at 12:15 pm

    Beautiful looking salad! I hear ya too – some days you just can’t get everything on the to-do list done. It happens!

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    Ali @ Gimme Some Oven — July 17, 2012 at 1:10 pm

    Ha! I feel the SAME WAY every Sunday! Glad you were able to have a fun weekend. :)

    This looks absolutely delicious! All of those flavors sound delicious!!

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    6
    shelly (cookies and cups) — July 17, 2012 at 1:23 pm

    I’m all for chopped salads…and dance-offs.

    • admin replied: — July 18th, 2012 at 12:41 pm

      well, thank goodness. dance offs – and laughing at dance offs – is part of our daily life around here.

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    Bev @ Bev Cooks — July 17, 2012 at 2:26 pm

    Oh goodheaaaaaaaavens this is my laaaawf.

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    Jessica@AKitchenAddiction — July 17, 2012 at 2:37 pm

    Totally understand those Sundays!! This salad sounds and looks amazing!

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    Emily @ Glitz Glam Granola — July 17, 2012 at 4:47 pm

    Your Sunday was very similar to mine! I went to church, out to lunch, had intentions of doing lots of things but instead took a nap, went to church again, came home, cooked a quick dinner and watched a movie. But hey, it was the weekend, and that’s what they should be like, right? Oh and I saw Mean Girls was on tv and contemplated watching it too. I’ve never actually see “Girls… ” all the way through but the bits and pieces I’ve seen have been great. And this salad looks delicious!!

    • admin replied: — July 18th, 2012 at 12:42 pm

      oh you need to watch the whole thing! it’s fabulously cheesy.

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    10
    claire @ the realistic nutritionist — July 17, 2012 at 6:01 pm

    Healthy and super delicious. I like this. I can definitely get on board with this.

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    Shannon — July 17, 2012 at 6:19 pm

    totally understand :) i feel so behind with life, but that’s ok… sort of! need to make that avocado rice!!

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    Cait's Plate — July 17, 2012 at 6:49 pm

    Love the idea of the warm salad! :)

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    Paige @ Your Trainer Paige — July 23, 2012 at 3:18 pm

    This looks absolutely delicious! Love the addition of the red cabbage.

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    cheri — March 7, 2014 at 11:37 pm

    Don’t beat your self up. I believe most of us do the same thing. Love this combination!

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