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Mexican Chopped Salad: Discover This Fresh Recipe!

Paul
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
Course Salad
Cuisine Mexican
Servings 6 servings
Calories 220 kcal

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

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.
Keyword fresh salad recipe, Healthy Salad, Mexican Chopped Salad