Mexican Chopped Salad (Printable Version)
Fresh vegetables, black beans, and creamy avocado tossed in a zesty lime-cilantro dressing for a vibrant, satisfying bowl.
# What You'll 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
# Step-by-Step:
01 - Place chopped 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 syrup, minced garlic, cumin, chili powder, salt, and pepper in a small bowl until emulsified.
03 - Pour dressing over salad mixture and toss gently until all ingredients are evenly coated.
04 - Sprinkle crumbled cotija or feta cheese and fresh cilantro over the salad. Serve immediately.
# Expert Advice:
01 -
- You can throw it together in twenty minutes flat, which means it saves you on busy weeknights
- The combination of creamy avocado and crisp vegetables creates texture that keeps every bite interesting
02 -
- Do not dress this salad more than thirty minutes before serving or the lettuce will wilt
- The avocado will brown if you cut it too far in advance, so save it for last
03 -
- Chill your serving bowl in the freezer for twenty minutes before assembling the salad
- Taste a piece of lettuce with the dressing before tossing the entire salad to check the seasoning