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Vibrant Mexican Chopped Salad

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A colorful and flavorful salad featuring fresh vegetables, a zesty lime dressing, and creamy avocados, perfect for summer gatherings.

Ingredients

Scale
  • 1 large head romaine lettuce, chopped into bite-sized pieces
  • 2 ripe avocados, diced into ½-inch cubes
  • 2 cups cherry tomatoes, halved lengthwise
  • 1 cup fresh corn kernels (from about 2 ears)
  • 1 red bell pepper, seeded and diced into ¼-inch pieces
  • 1 cup canned black beans, rinsed and drained thoroughly
  • ½ red onion, finely diced
  • ¼ cup fresh cilantro leaves, roughly chopped
  • ½ cup crumbled cotija cheese
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons fresh lime juice (from about 2 limes)
  • 1 teaspoon honey
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • Salt and freshly ground black pepper to taste

Instructions

  1. Char the corn in a skillet over medium-high heat for 3-4 minutes, until it develops char marks. Cool it afterward.
  2. Make the dressing by whisking olive oil, lime juice, honey, cumin, chili powder, salt, and black pepper in a bowl. Let it sit for 15 minutes.
  3. Combine chopped romaine, bell pepper, onion, and black beans in a large salad bowl. Toss them together.
  4. Layer cherry tomatoes, charred corn, and diced avocado on top of the base vegetables.
  5. Sprinkle with cilantro and cotija cheese.
  6. Drizzle the dressing over the salad and gently toss to combine, being careful with the delicate ingredients. Serve immediately.

Notes

Make sure all ingredients are certified gluten-free to avoid any hidden gluten.

Nutrition

Find it online: https://www.glutenfreez.com/mexican-chopped-salad/