Mexican Chopped Salad (Print View)
Crisp vegetables, beans, and avocado in zesty lime-cilantro dressing
# 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
# How To Make It:
01 - Place chopped lettuce, cherry tomatoes, cucumber, bell pepper, red onion, corn, avocado, and black beans in a large salad bowl.
02 - Whisk together olive oil, lime juice, red wine vinegar, honey or agave, minced garlic, cumin, chili powder, salt, and pepper in a small bowl until fully emulsified.
03 - Pour dressing over the salad mixture and toss gently to coat all ingredients evenly.
04 - Sprinkle crumbled cotija or feta cheese and fresh cilantro over the top. Serve immediately.
# Expert Hints:
01 -
- Everything can be prepped ahead and kept in separate containers, making it perfect for busy weekdays or impromptu gatherings
- The combination of crisp vegetables, creamy avocado, and tangy dressing creates layers of texture and flavor that never get boring
02 -
- The dressing tastes best when made at least 10 minutes ahead, giving the garlic and spices time to meld together
- This salad needs to be dressed immediately before serving, otherwise the avocado will start to brown and the vegetables will lose their satisfying crunch
03 -
- Chill your serving bowl in the freezer for 15 minutes before assembling to keep everything crisp longer
- Massaging a tiny bit of olive oil into the avocado cubes helps prevent them from oxidizing and turning brown