Mexican Chopped Salad
A vibrant and flavorful salad featuring fresh ingredients, zesty dressing, and the rich traditions of Mexican cuisine.
Ingredients
Salad Base
- 1 head Romaine Lettuce Rinsed, dried, and chopped
- 1 cup Cherry Tomatoes Halved
- 1 cup Corn Fresh or canned, drained
- 1 can Black Beans Rinsed and drained
- 1 medium Avocado Diced
- 1 small Red Onion Finely chopped
- 1/4 cup Cilantro Chopped
Dressing
- 2 tablespoons Lime Juice Freshly squeezed
- 2 tablespoons Olive Oil High-quality
- 1 teaspoon Ground Cumin For flavor depth
- to taste Salt For seasoning
- to taste Pepper For seasoning
Instructions
Preparation
- Rinse the romaine lettuce under cold water, pat dry, and chop into bite-sized pieces.
- Halve the cherry tomatoes, and add them to the bowl with the chopped lettuce.
- Combine in the bowl corn and rinsed black beans.
- Dice the avocado and gently fold it into the salad mixture.
- Finely chop the red onion and cilantro, and toss them into the salad.
Dressing
- In a separate bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper.
- Pour the dressing over the salad and gently toss to coat.
- Chill for 30 minutes for flavors to meld (optional).
Notes
For an even heartier meal, add proteins like grilled chicken or shrimp. Store leftovers in an airtight container for 1-2 days, and keep the dressing separate to maintain crispness.