Description
A refreshing and colorful Mexican Chopped Salad packed with fresh vegetables and a zesty dressing.
Ingredients
Scale
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper (any color), diced
- 1 cup corn (canned or frozen, thawed)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the romaine lettuce, cherry tomatoes, cucumber, bell pepper, corn, black beans, avocado, red onion, and cilantro. Toss gently to mix the ingredients evenly.
- In a separate small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper until well combined.
- Pour the dressing over the salad and toss again to coat all the ingredients evenly.
- Sprinkle the shredded cheese on top before serving.
- Serve immediately or refrigerate for up to 30 minutes to allow the flavors to meld.
Notes
- For added crunch, consider topping the salad with tortilla strips or crushed tortilla chips.
- You can customize the salad by adding grilled chicken or shrimp for extra protein.
- For a spicier kick, add diced jalapeños or a splash of hot sauce to the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 10mg