Mexican Chopped Salad
A vibrant and refreshing salad that combines fresh vegetables with protein-packed black beans and creamy avocados, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 2 ripe avocados
- 1 cup canned black beans, drained and rinsed
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh cilantro leaves, chopped
- 1 cup fresh corn kernels (or frozen, thawed)
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1 large head Romaine lettuce, chopped
- 1 tsp honey
- 3 tbsp fresh lime juice
- 1/4 tsp chili powder
- Salt and black pepper to taste
- 1/3 cup extra virgin olive oil
- 1/2 tsp ground cumin
- 1/2 cup Cotija cheese, crumbled
Instructions
- Start by taking a large bowl and combining the diced avocados, drained black beans, halved cherry tomatoes, chopped cilantro, corn, diced red bell pepper, and thinly sliced red onion.
- Next, chop the Romaine lettuce and add it to the vibrant mixture in the bowl.
- In a separate small bowl, whisk together honey, fresh lime juice, chili powder, ground cumin, olive oil, and season with salt and black pepper to taste.
- Drizzle the dressing over the salad and toss everything until it’s well combined and luscious.
- Finally, sprinkle the salad with crumbled Cotija cheese before serving. Enjoy this fresh, zesty delight!
Notes
Store in an airtight container in the refrigerator for up to 2 days. Avoid adding dressing until ready to serve to maintain crispness.
Find it online: https://www.wholesomeeasy.com/mexican-chopped-salad/