Mexican Chopped Salad (Printable View)

Vibrant salad with fresh vegetables, beans, and zesty lime-cilantro dressing

# What You'll Need:

→ Fresh Vegetables

01 - 1 cup chopped romaine lettuce
02 - 1 cup quartered cherry tomatoes
03 - 1 cup diced English cucumber
04 - 1 diced red bell pepper
05 - 1/2 cup finely chopped red onion
06 - 1/2 cup fresh corn kernels
07 - 1 diced avocado

→ Beans

08 - 1 cup canned black beans, rinsed and drained

→ Cheese & Garnish

09 - 1/3 cup crumbled cotija or feta cheese
10 - 1/4 cup chopped fresh cilantro

→ 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 black pepper to taste

# How-To Steps:

01 - Chop the romaine lettuce into bite-sized pieces. Quarter the cherry tomatoes, dice the English cucumber and red bell pepper into small cubes, and finely mince the red onion. If using raw corn, cut the kernels from the cob. Dice the avocado into 1/2-inch cubes.
02 - Place the chopped lettuce, tomatoes, cucumber, bell pepper, red onion, corn kernels, avocado, and rinsed black beans into a large salad bowl. Toss gently to distribute the ingredients evenly.
03 - In a small bowl or Mason jar, whisk together the olive oil, fresh lime juice, red wine vinegar, honey (or agave), minced garlic, ground cumin, chili powder, salt, and pepper. Whisk vigorously until the mixture is fully emulsified and slightly thickened.
04 - Pour the dressing over the salad mixture. Use salad tossers or large spoons to gently fold the ingredients, ensuring all vegetables and beans are evenly coated with the lime-cilantro dressing.
05 - Sprinkle the crumbled cotija or feta cheese over the top of the salad, followed by the fresh chopped cilantro. Serve immediately while the vegetables remain crisp and the avocado is fresh.

# Expert Advice:

01 -
  • The lime-cilantro dressing makes everything taste brighter and more alive than you thought possible
  • Every forkful delivers seven different vegetables with contrasting textures and colors
  • It comes together in twenty minutes but looks like you spent forever perfecting it
02 -
  • The dressing makes this salad, so taste it before adding and adjust the lime or honey to your preference
  • Avocado oxidizes quickly, so dice it last and toss it gently to keep the pieces intact
  • This salad does not keep well once dressed, so serve immediately after tossing
03 -
  • Use a sharp knife to ensure clean cuts that help vegetables hold their shape longer
  • Let the dressed salad sit for five minutes before serving so flavors meld slightly

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