This fresh Mexican chopped salad is substantial enough to serve as a light main course on its own, or as a side dish. Either way, this delicious, healthy dish is packed with fiber-rich black beans and plenty of fresh herbs and vegetables.
Be sure to try this Mexican shredded beef recipe, too!
Making this easy Mexican chopped salad
This salad is a delicious combination of fresh vegetables, black beans, and a creamy, avocado dressing. A perfect combination of avocado and Greek yogurt, this dressing has a tangy bite from lime juice and cilantro.
Make the dressing:
This salad dressing can’t get any easier. Simply combine the ingredients in the blender and whiz until thoroughly combined and creamy. You can even make the dressing beforehand and store it in the fridge. It’s a perfect time saver for hurried weeknight dinners.
Make the Mexican chopped salad:
It’s called a chopped salad for a reason. Grab a cutting board and a knife and get chopping!
The only cooking required for this salad is the roasting of the cobs of corn. No fresh corn available? In a hurry? Use frozen sweet corn instead of fresh corn. It still tastes delicious and is a big time saver!
The recipe calls for a can of black beans which is plenty easy, but if you prefer to start with dry beans from the pantry, those will work, too. Add a cup and a half of cooked dry beans instead of the canned version.
Options for a heartier meal
If you feel like adding some more protein to this meal, cook up some chicken, beef, or even pork to add to the salad. You can always serve it on the side, salad-bar style, if you are accommodating a vegetarian diet. It’s an easy way to make everyone happy at the dinner table.
Ingredients
- 1 large avocado pitted
- ½ small shallot peeled and cut in half
- 3 tablespoons fresh cilantro chopped
- ¼ cup plain Greek yogurt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 2 teaspoons honey
- Sea salt and black pepper to taste
- 2 large ears fresh corn husks and silk removed
- 1 tablespoon unsalted butter melted
- 1 head iceberg lettuce chopped
- 2 cups fresh arugula chopped
- ¼ cups fresh cilantro finely chopped
- 1 medium red bell pepper diced
- ½ medium red onion diced
- 1 can black beans drained and rinsed
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- Sea salt and black pepper to taste
- 1 large lime cut into 8 wedges
Instructions
- To prepare the dressing, combine avocado, shallots, cilantro, yogurt, olive oil, lime juice, honey, salt, and pepper in a blender or food processor and blend until smooth. Add a little water, if necessary, to reach the desired consistency. Taste and adjust seasonings as desired.
- Cover and place in the refrigerator until ready to serve.
- Brush corn with melted butter and place on a pre-heated gas grill over medium direct heat, or indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat.
- Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done. Remove from heat and slice kernels from cob with a sharp
knife. Reserve kernels and discard cobs. Set aside. - Add chopped iceberg, arugula, and fresh cilantro to a large salad bowl and toss gently to combine. Set aside.
- In a large mixing bowl, combine diced bell pepper, red onion, black beans, roasted corn kernels, lime juice, and ground cumin. Season with salt and black pepper, to taste, and toss gently to combine.
- Add the seasoned black bean mixture to the bowl with the chopped lettuce and toss gently to combine. Serve immediately with creamy avocado dressing or your favorite salad dressing.
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