Mexican Chopped Salad (Printable)
Vibrant chopped salad with fresh vegetables, black beans, avocado, and zesty lime-cilantro dressing
# What You Need:
→ Vegetables
01 - 1 cup romaine lettuce, chopped
02 - 1 cup cherry tomatoes, quartered
03 - 1 cup English cucumber, diced
04 - 1 red bell pepper, diced
05 - 1/2 cup red onion, finely chopped
06 - 1/2 cup fresh corn kernels
07 - 1 avocado, diced
→ Beans
08 - 1 cup canned black beans, rinsed and drained
→ Cheese & Garnish
09 - 1/3 cup cotija or feta cheese, crumbled
10 - 1/4 cup fresh cilantro, chopped
→ Dressing
11 - 3 tablespoons olive oil
12 - 2 tablespoons fresh lime juice
13 - 1 tablespoon red wine vinegar
14 - 1 teaspoon honey or agave syrup
15 - 1 clove garlic, minced
16 - 1/2 teaspoon ground cumin
17 - 1/4 teaspoon chili powder
18 - Salt and pepper to taste
# Steps:
01 - Place romaine lettuce, cherry tomatoes, cucumber, bell pepper, red onion, corn kernels, avocado, and black beans in a large salad bowl.
02 - Whisk together olive oil, lime juice, red wine vinegar, honey or agave, minced garlic, ground cumin, chili powder, salt, and pepper in a small bowl until emulsified.
03 - Drizzle dressing over salad mixture and toss gently to coat all ingredients evenly.
04 - Top with crumbled cotija or feta cheese and fresh chopped cilantro. Serve immediately.
# Expert Advice:
01 -
- The lime-cilantro dressing hits every bright, zesty note that wakes up tired taste buds
- You can throw everything together in twenty minutes flat, which means more time for actually eating
02 -
- The salad is best served within an hour of dressing or the lettuce starts to wilt under the acidic weight
- If you need to make it ahead, keep the dressing separate and toss everything right before serving
03 -
- Toast the corn kernels in a dry skillet for two minutes before adding to the salad for an incredible smoky sweetness
- The dressing tastes even better after sitting in the refrigerator for a day, so make extra