Mexican Chopped Salad (Printer-friendly)
Vibrant mix of fresh vegetables, black beans, and avocado with zesty lime-cilantro dressing.
# What You Need:
→ Vegetables
01 - 1 cup chopped romaine lettuce
02 - 1 cup quartered cherry tomatoes
03 - 1 cup diced English cucumber
04 - 1 diced red bell pepper
05 - 1/2 cup finely chopped red onion
06 - 1/2 cup fresh corn kernels
07 - 1 diced avocado
→ Beans
08 - 1 cup canned black beans, rinsed and drained
→ Cheese & Garnish
09 - 1/3 cup crumbled cotija or feta cheese
10 - 1/4 cup chopped fresh cilantro
→ 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 minced garlic clove
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, garlic, cumin, chili powder, salt, and pepper in a small bowl or jar until fully emulsified.
03 - Pour dressing over salad and toss gently to coat all ingredients evenly.
04 - Sprinkle crumbled cotija or feta cheese and chopped cilantro over the salad. Serve immediately.
# Expert Tips:
01 -
- The lime-cilantro dressing makes everything taste brighter and more alive than you thought possible
- You can prep everything ahead and toss it together in under five minutes flat
02 -
- The salad gets soggy if dressed more than an hour ahead so keep everything separate until serving time
- Taste the dressing before pouring it in because lime acidity varies wildly
03 -
- Invest in a good vegetable chopper if you make this regularly because it cuts prep time in half
- The salad needs to sit for at least ten minutes after dressing for flavors to really marry