Mexican Chopped Salad (Printable)
Fresh vegetables, beans, and avocado with zesty lime-cilantro dressing come together in this vibrant Mexican-inspired chopped salad ready in just 20 minutes.
# 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 Make:
01 - Place chopped lettuce, cherry tomatoes, cucumber, bell pepper, red onion, corn, avocado, and black beans in a large salad bowl.
02 - Whisk together olive oil, lime juice, red wine vinegar, honey or agave, garlic, cumin, chili powder, salt, and pepper in a small bowl until fully emulsified.
03 - Pour dressing over salad mixture and toss gently to coat all ingredients evenly.
04 - Top with crumbled cotija or feta cheese and fresh cilantro. Serve immediately.
# Expert Advice:
01 -
- Everything comes together in 20 minutes with zero cooking required
- The lime cilantro dressing makes even grocery store vegetables taste extraordinary
- You can prep all the ingredients ahead and toss it together at the last minute
02 -
- Dress this salad right before serving or the lettuce will go sad and wilted
- The avocado will brown if it sits too long, toss it in a little lime juice first
- Cotija cheese is traditional but feta works perfectly and is easier to find
03 -
- Cut all your vegetables roughly the same size for the perfect bite every time
- Make double the dressing and keep it in the fridge for quick salads all week