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+ servings

Mexican Chopped Salad with Lime Cilantro Dressing

Make salsa out of any leftover corn, black bean, red bell pepper, avocado mixture. Simply add a little lime juice, olive oil, ground cumin, ground coriander, salt and pepper.
Prep Time 20 minutes
Total Time 20 minutes
Servings 8


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


  1. Heat oil in a pan and add corn. Saute until corn gets some brown spots and caramelizes a little bit. Remove.
  2. In a large bowl, combine beans, avocado, red bell pepper, red onion, cucumber and corn.

Lime CIlantro Dressing

  1. 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.

To Serve

  1. 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.