Mexican Chopped Salad (Printer-Friendly)
Fresh vegetables, black beans, and avocado in a 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 Steps:
01 - Combine the chopped lettuce, cherry tomatoes, cucumber, bell pepper, red onion, corn, avocado, and black beans in a large salad bowl.
02 - Whisk together the 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 the dressing over the salad and toss gently to coat all ingredients evenly.
04 - Sprinkle with crumbled cotija or feta cheese and fresh chopped cilantro. Serve immediately for optimal texture and flavor.
# Expert Advice:
01 -
- Everything stays perfectly crunchy even after sitting in the fridge for two days
- The lime-cilantro dressing makes even basic lettuce taste restaurant-quality
02 -
- The avocado will brown if you dress this too far ahead, so add it last if meal prepping
- Let the dressed salad sit for 10 minutes before serving to let flavors meld
03 -
- Taste a cherry tomato before adding salt to the dressing
- Use a large bowl even if it seems too big, you need room to toss properly