Mexican Chopped Salad (Printer-friendly)
Vibrant salad with fresh vegetables, beans, avocado, and zesty lime-cilantro dressing ready in 20 minutes.
# What You'll Need:
→ 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 Prepare:
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 crumbled cotija or feta cheese and chopped fresh cilantro. Serve immediately.
# Expert Advice:
01 -
- You can prep everything in twenty minutes flat and keep the kitchen cool
- The lime-cilantro dressing makes even simple vegetables taste extraordinary
02 -
- The lime juice will start to oxidize the avocado if the salad sits too long so dress right before serving
- Cotija cheese is traditionally salty so taste before adding extra salt to the dressing
03 -
- Invest time in cutting everything uniformly for the most professional presentation
- Let the dressing sit for 10 minutes to let the garlic mellow slightly before tossing