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–+ servings
Vibrant Mexican Chopped Salad with fresh vegetables and dressing
Clara Whitley

Mexican Chopped Salad

A vibrant Mexican chopped salad featuring fresh ingredients and a zesty lime vinaigrette, perfect for summer gatherings or as a light main dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 head romaine lettuce, chopped or mixed greens for a different base
  • 1 cup cherry tomatoes, halved
  • 1 cup corn fresh or canned, drained
  • 1 can black beans, rinsed and drained or swap for kidney beans
  • 1 unit avocado, diced or substitute with diced mango for a sweeter twist
  • 1 small red onion, finely diced adjust to your taste
  • 1 unit bell pepper, diced any color will do
  • 1/2 cup cilantro, chopped omit for a non-cilantro lover
For the Dressing
  • 1 unit lime, juiced
  • 3 tablespoons olive oil
  • to taste Salt
  • to taste pepper

Method
 

Preparation
  1. Wash all your fresh produce well.
  2. Grab a large bowl and add the chopped romaine lettuce.
  3. Layer on the cherry tomatoes, corn, black beans, avocado, red onion, bell pepper, and cilantro.
  4. Appreciate the colors and textures as you add the ingredients.
Making the Dressing
  1. In a small bowl or jar, whisk together lime juice, olive oil, salt, and pepper.
  2. Drizzle the dressing over the salad and gently toss everything together.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 20gProtein: 6gFat: 12gSaturated Fat: 2gSodium: 240mgFiber: 6gSugar: 3g

Notes

For a vegan option, replace black beans with quinoa and add balsamic vinegar. Add diced jalapeños for heat, or mix in honey/agave for sweetness.

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