Go Back

Mexican Chopped Salad

A vibrant and refreshing salad that celebrates the flavors of Mexico with fresh vegetables, creamy avocado, and zesty lime dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 head romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup corn, canned or fresh Fresh corn can be cut off the cob and used.
  • 1 can black beans, drained and rinsed
  • 1 medium avocado, diced To prevent browning, add just before serving.
  • 1/2 cup red onion, diced
  • 1/4 cup cilantro, chopped If fresh cilantro is unavailable, parsley can be used instead.
Dressing Ingredients
  • 1 unit lime, juiced
  • 1/4 cup olive oil
  • to taste salt
  • to taste pepper

Method
 

Combine Ingredients
  1. In a large bowl, mix together the chopped romaine, halved cherry tomatoes, corn, drained black beans, diced avocado, red onion, and chopped cilantro.
Make the Dressing
  1. In a small bowl, whisk together the fresh lime juice, olive oil, salt, and pepper until well combined.
Dress the Salad
  1. Pour the dressing over the salad mixture. Gently toss everything together to ensure an even coating.
  2. Serve immediately to maintain the fresh textures.

Notes

The salad is best enjoyed chilled or at room temperature. For an attractive presentation, serve in clear glass bowls. Keep the dressing separate until you're ready to serve.