Mexican Chopped Salad (Printable Version)
Vibrant salad with fresh vegetables, black beans, 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
# How To Make:
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, garlic, cumin, chili powder, salt, and pepper in a small bowl until fully emulsified.
03 - Pour dressing over salad and toss gently to coat all ingredients evenly.
04 - Sprinkle crumbled cotija or feta cheese and fresh cilantro on top. Serve immediately.
# Expert Advice:
01 -
- No cooking required means your kitchen stays cool and clean
- Everything can be prepped ahead and dressed right before serving
- The combination of creamy avocado and salty cotija is absolutely irresistible
02 -
- The salad needs to be dressed right before serving or the lettuce will start to wilt and lose its satisfying crunch
- Wait to add the avocado until just before tossing with dressing or it will brown and become mushy
03 -
- Let the dressed salad sit for five minutes before serving to let the flavors meld together
- Taste a piece of lettuce with the dressing before adding more salt since the cheese will add plenty