Mexican Chopped Salad with Lime (Printable View)
Colorful vegetable and bean salad with zesty lime-cilantro dressing. Fresh, vibrant flavors in under 20 minutes.
# Ingredient List:
→ 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 It:
01 - In a large salad bowl, combine the chopped lettuce, cherry tomatoes, cucumber, bell pepper, red onion, corn, avocado, and black beans.
02 - In a small bowl or jar, whisk together the olive oil, lime juice, red wine vinegar, honey or agave, garlic, cumin, chili powder, salt, and pepper until well emulsified.
03 - Pour the dressing over the salad and toss gently to combine, making sure all ingredients are evenly coated.
04 - Sprinkle with cotija or feta cheese and chopped cilantro. Serve immediately.
# Expert Suggestions:
01 -
- Each forkful delivers perfect crunch, creaminess, and zest without any heavy dressings weighing you down
- You can prep everything in advance and it somehow tastes even better after the flavors mingle
02 -
- Add the avocado right before serving or it will oxidize and turn unappealingly brown
- The dressing can be made up to three days ahead and stored in the refrigerator
03 -
- Use a serrated knife to cut the tomatoes to prevent them from squishing and losing their juice
- Let the dressed salad sit for ten minutes before serving to allow flavors to meld