Mexican Chopped Salad (Printable Version)
Vibrant mix of fresh vegetables, beans, and zesty lime-cilantro dressing for a refreshing bite.
# 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
# Directions:
01 - In a large salad bowl, combine the chopped romaine lettuce, quartered cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, corn kernels, diced avocado, and rinsed black beans. Toss ingredients together to distribute evenly.
02 - In a small bowl or jar, whisk together the olive oil, fresh lime juice, red wine vinegar, honey or agave syrup, minced garlic, ground cumin, chili powder, salt, and pepper. Whisk vigorously until the mixture is fully emulsified and smooth.
03 - Pour the prepared dressing over the salad mixture. Use salad servers or large spoons to toss gently, ensuring all vegetables and beans are evenly coated with the dressing.
04 - Sprinkle the crumbled cotija or feta cheese and chopped fresh cilantro over the top of the dressed salad. Serve immediately while the vegetables remain crisp and the avocado is fresh.
# Expert Advice:
01 -
- The lime dressing hits every bright note you crave on hot days
- You can prep everything ahead and it actually tastes better after sitting
02 -
- The avocado will brown if you dress this too far ahead, so add it last if prepping
- Cotija is salty enough that you probably do not need extra salt in the dressing
03 -
- Cut all your vegetables to roughly the same size for the perfect forkful
- Massaging the lettuce with a little dressing first helps it absorb flavor