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Mexican Chopped Salad: Discover This Fresh Recipe!

A refreshing and colorful Mexican Chopped Salad packed with fresh vegetables and a zesty dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mexican
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In a separate small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper until well combined.
  3. Pour the dressing over the salad and toss again to coat all the ingredients evenly.
  4. Sprinkle the shredded cheese on top before serving.
  5. 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.