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Mexican Chopped Salad

A vibrant and refreshing salad bursting with flavors from fresh ingredients like romaine, avocado, and black beans, complemented by a zesty lime dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 2 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup black beans, drained and rinsed Can substitute edamame for added protein
  • 1 cup cooked corn, cooled Fresh or frozen, cooked
  • 1 whole avocado, diced Use fresh lime juice to prevent browning
  • 1/2 cup red onion, diced For milder flavor, soak in water before adding
  • 1/2 cup cilantro, chopped Fresh for best flavor
Dressing
  • 1 whole lime, juiced Fresh lime juice preferred
  • 3 tablespoons olive oil Use high-quality extra virgin for best results
  • to taste salt and pepper

Method
 

Preparation
  1. In a large bowl, combine romaine lettuce, cherry tomatoes, black beans, corn, avocado, red onion, and cilantro.
  2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until fully emulsified.
  3. Drizzle the dressing over the salad and gently toss to combine.
  4. Serve immediately or refrigerate for 30 minutes to let flavors meld.

Notes

For best crunch, serve salad immediately after tossing with dressing. To prevent sogginess, store dressing separately until serving.