Mexican Chopped Salad
Mexican chopped salad is full of fresh vegetables, black beans in a simple and healthy lime dressing. Get a fork full of wonderful with each bite!
Servings: 8 servings
Calories: 265kcal
Ingredients
- 2 heads Romaine lettuce chopped
- 1 large red bell pepper 1 cup chopped
- 1 zucchini chopped
- 1 cup frozen corn cooked
- 1 red onion chopped (1 cup)
- 2 jalapeños deseeded, and diced smaller than the other vegetables
- Jicama chopped ( 1 cup)
- 30 ounces black beans drained
- 1 cup grape tomatoes cut into bite-sized pieces
- ½ cup cilantro chopped
- 1 avocado diced (don't add until right before serving)
Lime Dressing
- ½ cup lime juice
- 2 Tablespoons maple syrup
- 2 teaspoons cumin
- 2 teaspoons coriander
- ¼ cup cilantro chopped
- 1 clove garlic minced
Instructions
- Chop all ingredients in similar sizes, except the jalapeno
- Chop the jalapeno smaller, so it isn't overwhelming in the salad
- Place the chopped lettuce in the base of the bowl
- In a separate bowl, combine all the ingredients and toss
- Do not add the avocado until right before serving, so it doesn't get brown
- Add all teh ingredients to the bowl of lettuce
Dressing
- Whisk all ingredients together
- Pour dressing over the salad and toss
- Serve
Notes
- Add in vegan lentil meat for extra protein.
- Try topping with guacamole as an alternative to the avocado.
- Instead of the dressing add your favorite salsa as an alternative.
- Top with vegan sour cream for a cool option.
- Use canned, frozen, grilled, or boiled fresh corn.
- If using corn on the cob, a helpful tip is to use a bundt pan and place the cob in the center to hold it in place, and cut the corn from the cob. The corn will fall into the inside of the bundt pan.
- Dress the salad in advance, so the flavors enhance as they chill.
Nutrition
Calories: 265kcal | Carbohydrates: 46g | Protein: 14g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 23mg | Potassium: 1162mg | Fiber: 16g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 47mg | Calcium: 109mg | Iron: 5mg