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A colorful Mexican chopped salad in a wooden bowl featuring rows of avocado slices, red onion, corn, black beans, feta cheese, bell peppers, and cherry tomatoes.

Mexican Chopped Salad with Lime Cilantro Vinaigrette

Nora Bourdeau
Mexican Chopped Salad is the perfect addition to a Mexican meal and always gets rave reviews. The lime cilantro vinaigrette is bright, a little sweet, and spicy. This crispy and refreshing salad is also simple and easy to prepare. Packed with a variety of colors and textures it’s a beautiful dish to bring to a summer cook out or serve with black bean soup.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine Mexican
Servings 4
Calories 209 kcal

Ingredients
  

Dressing

  • ⅓ Cup lime juice
  • 2 tspn honey
  • 1 clove garlic crushed
  • ½ tspn cumin
  • 2 tablespoon olive oil
  • 2 teaspoon cilantro
  • ½ teaspoon salt
  • ½ teaspoon fresh ground pepper
  • 1 fresh jalapeno chopped

Salad

  • 2 heads of romaine lettuce
  • 1 bell pepper chopped
  • ¼ Cup red onion chopped
  • ½ Cup corn
  • ¼ Cup crumbled feta cheese
  • ½ Cup canned black beans drained and rised
  • 1 avocado chopped
  • ½ Cup cherry tomatoes sliced in half

Instructions
 

Make the dressing

  • Removing the cilantro leaves from the stem until you have enough.
    2 teaspoon cilantro
  • Slice your jalapeño in half and remove the seeds and membranes.
    1 fresh jalapeno chopped
  • Chop the two halves into small chunks.
  • Use an immersion blender to fully combine the lime juice, honey, crushed garlic, cumin, olive oil, cilantro, salt, fresh ground pepper and chopped jalapeno creating this delicious vinaigrette.
    ⅓ Cup lime juice, 2 tspn honey, 1 clove garlic crushed, ½ tspn cumin, 2 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon fresh ground pepper

Make the Salad

  • Finely chop the lettuce.
    2 heads of romaine lettuce
  • Next, chop the bell pepper and red onion and slice the cherry tomatoes in half.
    1 bell pepper chopped, ¼ Cup red onion chopped, ½ Cup cherry tomatoes sliced in half
  • If you are using frozen corn, microwave it 30 seconds at a time until the corn is thawed but not warm.
    ½ Cup corn
  • Drain and thoroughly rinse your black beans in a colander.
    ½ Cup canned black beans
  • Break up the feta cheese into small crumbles and last but not least cut your avocado into half inch chunks.
    ¼ Cup crumbled feta cheese, 1 avocado chopped
  • Add all of the ingredients together to form your salad.
  • Dress the salad.

Nutrition

Calories: 209kcalCarbohydrates: 14gProtein: 4gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 8mgSodium: 487mgPotassium: 402mgFiber: 5gSugar: 4gVitamin A: 261IUVitamin C: 20mgCalcium: 70mgIron: 1mg
Keyword Healthy Meal Prep, high fiber, spring/summer, Vegetarian
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