This Chopped Mexican Salad with Lime Cilantro Dressing is perfect for lunch or as a side dish at a Spring or Summer barbeque. Chock full of black beans, roasted corn, avocado, red bell peppers, tomatoes, cucumbers and red onion, this salad has lots of textures and will keep you coming back for more.
This Chopped Mexican Salad is one of the salads I’ve made for parties for my husband’s friends. It’s always a challenge coming up with healthy dishes for my husband’s friends that are mainly meat eaters and act like kids when it comes to eating their vegetables. The topping is based on the same ingredients as my Roasted Corn, Black Bean and Avocado Salsa recipe, just without adding the seasonings (since the seasonings are in the dressing).
This Mexican chopped salad reminds me of one of my favorite salads at a local restaurant – they call it Picadillo Salad – which has all the ingredients I’ve included in my recipe plus jicama. Chock full of black beans, roasted corn, red bell peppers, tomatoes, avocado and red onion, this salad is fun to eat. I made a bright Cilantro Lime Dressing to go on top, simply blending fresh cilantro, fresh lime juice, olive oil, some honey, salt and pepper together.
You can serve this Mexican chopped salad with baked tortilla strips (or crumbled baked tortilla chips) for some extra crunch if you like. Either way, this chopped Mexican salad is refreshingly good.
Mexican Chopped Salad with Lime Cilantro Dressing
Mexican Chopped Salad
- 2 teaspoons olive oil
- 1 cup frozen corn or 1 cob of corn
- 1 1/2 cups cooked black beans or one 15-ounce can
- 1 avocado diced
- 1 red bell pepper diced
- 1 small red onion
- 1 cucumber chopped
- 8 cups romaine lettuce chopped
- 1/2 cup crumbled feta cheese or Cojita cheese
Lime Cilantro Dressing
- 1 bunch cilantro leaves rinsed well
- 1/2 cup fresh lime juice
- 1/2 cup olive oil
- 2-3 tablespoons honey to your taste
- salt and pepper to taste
- baked corn chips crumbled
Heat oil in a pan and add corn. Saute until corn gets some brown spots and caramelizes a little bit. Remove.
In a large bowl, combine beans, avocado, red bell pepper, red onion, cucumber and corn.
Lime CIlantro Dressing
To make Lime Cilantro Dressing, feed cilantro leaves through food processor tube and process until finely minced. Add lime juice and process a few seconds. Slowly pour olive oil through food processor tube and process until dressing emulsifies. Add honey, season with salt and pepper, and process a few seconds to combine.
Place a large handful of romaine lettuce on salad plate. Top with a few large spoonfuls of corn, black bean mixture, and 1 tablespoon of crumbled feta cheese. Drizzle a little Lime Cilantro Dressing on top. Sprinkle with crumbled tortilla chips.