Mexican Chopped Salad
This Mexican Chopped Salad is topped with a Homemade Avocado Cilantro Lime Dressing for a flavorful and healthy and hearty salad for lunch, dinner or to serve as a side dish. It's gluten-free, vegetarian, and vegan plus it is filled with fresh vegetables like romaine lettuce, corn, black beans, bell peppers, onion, tomato, and avocado. This dish is simply bursting with flavors and textures making it an easy family favorite.
Ingredients
- 4 cups romaine lettuce, chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 cup corn
- 1 red onion, diced
- 1 can black beans, rinsed and drained
- 1 cup cherry tomato, halved
- 1 avocado, diced
- ½ cup cilantro, chopped
- ½ cup Avocado Lime Dressing
- garnish: lime wedges
Instructions
- Gather all the Mexican Chopped Salad ingredients and dice or chop the romaine lettuce, green bell pepper, red bell pepper, onion, and avocado. Cut the cherry tomato in half.
- Mix together the Avocado Lime Dressing following the directions in that recipe.
- Carefully put the lettuce in the bottom of a shallow but wide bowl. Lay the bell pepper, corn, red onion, black beans, tomato, and avocado on top in lines like shown.
- Drizzle with the dressing.
- Serve immediately like shown or toss like a more traditional chopped salad before serving.
Notes
You can make your own dressing or purchase your favorite Mexican - Tex Mex-inspired bottle dressing.
Use my Avocado Lime Dressing, Greek Yogurt Chipotle Lime Ranch, or Cilantro Lime Vinaigrette.
Without the dressing or avocado, you can make this salad ahead and store it in an airtight container in the refrigerator for up to two days.
Once dressed, the salad is best eaten within an hour.
Nutrition
Calories: 329kcalCarbohydrates: 36gProtein: 10gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 11mgSodium: 205mgPotassium: 888mgFiber: 12gSugar: 7gVitamin A: 5686IUVitamin C: 80mgCalcium: 52mgIron: 3mg
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