Mexican Chopped Salad: Discover a Fresh, Zesty Twist!
A vibrant and refreshing salad featuring a mix of fresh vegetables, beans, and a zesty dressing, perfect for a light meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 1 cup chopped romaine lettuce
- 1 cup diced tomatoes
- 1 cup diced cucumber
- 1 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 avocado, diced
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chopped romaine lettuce, diced tomatoes, diced cucumber, black beans, corn, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Add the diced avocado on top and serve immediately.
Notes
- For added protein, consider adding grilled chicken or shrimp.
- This salad can be made ahead of time; just add the avocado right before serving to prevent browning.
- Feel free to customize with your favorite vegetables or toppings.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg