This quick and easy fresh Mexican chopped salad is substantial enough to serve as a light main course on its own. Or, you can pair it with Pozole Rojo de Pollo or your favorite soup for a heartier meal. Either way, this delicious, healthy dish is packed with fiber-rich black beans and plenty of fresh herbs and vegetables.
Ingredients for this Recipe :
Chopped Salad Ingredients:
- 2 large ears of fresh corn, husks, and silk removed
- 1 [15-oz.] can black beans, rinsed and drained
- 1 tbsp unsalted butter, melted
- 1 head iceberg lettuce, chopped
- 2 cup fresh arugula, chopped
- 1/4 cup fresh cilantro, finely chopped
- 1 medium red bell pepper, diced
- 1/2 medium red onion, diced
- 2 tbsp fresh lime juice
- 1 tsp ground cumin
- 1 large lime, cut into 8 wedges
- Sea salt and black pepper, to taste
Creamy Avocado Dressing Ingredients:
- 1 large avocado, pitted
- 1/2 small shallot, peeled and cut in half
- 3 tbsp fresh cilantro, chopped
- 1/4 cup plain Greek yogurt
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 2 tsp honey
- Optional: 2-3 tbsp water, if needed
- Sea salt and black pepper, to taste
Note:
If fresh corn is not in season, substitute 1 cup of prepared frozen sweet corn and skip Steps 2 and 3 below.
How to Make Mexican Chopped Salad with Dressing:
Step 1:
To prepare the dressing, combine all ingredients 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.
Step 2:
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.
Step 3:
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 the cob with a sharp knife. Reserve kernels and discard cobs. Set aside.
Step 4:
Add chopped iceberg, arugula, and fresh cilantro to a large salad bowl and toss gently to combine. Set aside.
Step 5:
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.
Step 6:
Add the seasoned black bean mixture to the bowl with the chopped lettuce and toss gently to combine. Serve this Mexican chopped salad immediately with Creamy Avocado Dressing or your favorite salad dressing. Enjoy!
Other Salad Recipes :
Classic Caprese salad recipe – Classic Caprese Salad with Balsamic Glaze
Roasted beet salad – Roasted Beet Salad with Citrus and Fennel
Fennel salad recipe – Roasted Fennel Salad with Tahini Dressing
Mixed berry salad recipe – Berry Salad with Raspberry Vinaigrette
Mexican Chopped Salad with Avocado Dressing
(No Ratings Yet)
Loading...Healthy Mexican chopped salad recipe with corn, lettuce, bell pepper, arugula, and black beans, topped with creamy avocado dressing, ready in less than 20 minutes. Enjoy!
Ingredients
- Chopped Salad Ingredients:
- 2 large ears of fresh corn, husks, and silk removed
- 1 [15-oz.] can black beans, rinsed and drained
- 1 tbsp unsalted butter, melted
- 1 head iceberg lettuce, chopped
- 2 cup fresh arugula, chopped
- 1/4 cup fresh cilantro, finely chopped
- 1 medium red bell pepper, diced
- 1/2 medium red onion, diced
- 2 tbsp fresh lime juice
- 1 tsp ground cumin
- 1 large lime, cut into 8 wedges
- Sea salt and black pepper, to taste
- Creamy Avocado Dressing Ingredients:
- 1 large avocado, pitted
- 1/2 small shallot, peeled and cut in half
- 3 tbsp fresh cilantro, chopped
- 1/4 cup plain Greek yogurt
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 2 tsp honey
- Optional: 2-3 tbsp water, if needed
- Sea salt and black pepper, to taste
Instructions
To prepare the dressing, combine all ingredients 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 the 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. Enjoy!
Notes
If fresh corn is not in season, substitute 1 cup of prepared frozen sweet corn and skip Steps 2 and 3 above.
No Comments