Mexican Chopped Salad (Printable)
A vibrant mix of fresh vegetables, beans, and zesty lime-cilantro dressing, ready in 20 minutes.
# What You'll Need:
→ Fresh 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
→ Proteins
08 - 1 cup canned black beans, rinsed and drained
→ Cheese and Garnishes
09 - 1/3 cup cotija or feta cheese, crumbled
10 - 1/4 cup fresh cilantro, chopped
→ Lime 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 clove garlic, minced
16 - 1/2 teaspoon ground cumin
17 - 1/4 teaspoon chili powder
18 - Salt and pepper to taste
# Steps:
01 - Combine the chopped romaine lettuce, quartered cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, fresh corn kernels, diced avocado, and rinsed black beans in a large salad bowl.
02 - Whisk together the olive oil, fresh lime juice, red wine vinegar, honey or agave syrup, minced garlic, ground cumin, chili powder, salt, and pepper in a small bowl or jar until fully emulsified.
03 - Pour the prepared dressing over the salad mixture and toss gently to coat all ingredients evenly.
04 - Sprinkle the crumbled cotija or feta cheese and chopped fresh cilantro over the top. Serve immediately while fresh and crisp.
# Expert Tips:
01 -
- Everything can be prepped ahead and stored separately, so it's perfect for meal prep or entertaining
- The zesty lime-cilantro dressing ties all the fresh flavors together into something greater than the sum of its parts
02 -
- Adding the dressing too far in advance will make the vegetables soggy and sad, so dress right before serving
- Room temperature vegetables absorb the dressing better than cold ones straight from the fridge
03 -
- Taste your vegetables before dressing them, adjusting the salt and acid accordingly
- Let the dressing sit for 10 minutes before using so the garlic and spices have time to bloom