Chopped Mexican Salad
Chopped Mexican salad is a fresh, colorful salad made with crisp romaine lettuce, black beans, corn, tomatoes, and avocado.
Ingredients
- 4 cups romaine lettuce, chopped
- 1 cup avocado, diced
- 1 cup red onion, diced
- 1 cup black beans, drained & rinsed
- 1 cup corn
- 2 roma tomatoes, diced
Instructions
- Wash and dry the romaine lettuce, then chop it into bite-sized pieces and add to a large mixing bowl.
- Add the diced avocado, red onion, black beans, corn, and Roma tomatoes to the bowl with the lettuce.
- In a small bowl, whisk together the olive oil, lime juice, minced jalapeño, chopped cilantro, and cumin until well combined.
- Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
- Serve immediately, or refrigerate briefly before serving for a slightly chilled salad.
Nutrition
Notes
- Dice Evenly: Cutting the ingredients into similar-sized pieces ensures balanced flavor in every bite.
- Add Avocado Last: Gently fold in the avocado at the end to prevent it from breaking down.
- Drain Beans Well: Rinse and drain the black beans thoroughly to avoid excess moisture in the salad.
- Taste Before Serving: Lime juice and jalapeño heat can vary, so adjust seasoning as needed.
- Serve Fresh: This salad is best enjoyed shortly after assembling for optimal texture.
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