As the weather starts to warm up, my meals tend to get a little lighter. I like to eat lots of fruits and salads.  This fresh Mexican chopped salad is great because it’s substantial enough to serve as a light main course on its own. Or, you can pair it with your favorite soup for a heartier meal. Either way, this delicious, healthy dish is packed with fiber-rich black beans and plenty of fresh herbs and vegetables.

 

Mexican Chopped Salad
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 
Course: Salad
Cuisine: Mexican
Servings: 4
Ingredients
Creamy Avocado Dressing
  • 1 large avocado, pitted
  • 1/2 small shallot, peeled and cut in half
  • 3 tbsp fresh cilantro, chopped
  • 1/4 cup plain Greek yogurt
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 2 tsp honey
  • 2-3 tsp water, if needed
  • Sea salt and black pepper, to taste
Chopped Salad
  • *2 large ears fresh corn, husks and silk removed
  • 1 tbsp unsalted butter, melted
  • 1 head iceberg lettuce, chopped
  • 2 cups fresh arugula, chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1 medium red bell pepper, diced
  • 1/2 medium red onion, diced
  • 1 15-oz can black beans, rinsed and drained
  • 2 tbsp fresh lime juice
  • 1 tsp ground cumin
  • 1 large lime, cut into 8 wedges
  • Sea salt and black pepper, to taste
Instructions
Avocado Dressing
  1. To prepare the dressing, combine all ingredients in a blender or food processor and blend until smooth. Add a little water, if necessary, to reach the desired consistency. Taste and adjust seasonings as desired. Cover and place in the refrigerator until ready to serve. 

Salad
  1. Brush corn with melted butter and place on a pre-heated gas grill over medium direct heat, or indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat. 

  2. Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done. Remove from heat and slice kernels from cob with a sharp knife. Reserve kernels and discard cobs. Set aside.  

  3. Add chopped iceberg, arugula, and fresh cilantro to a large salad bowl and toss gently to combine. Set aside.

  4. In a large mixing bowl, combine diced bell pepper, red onion, black beans, roasted corn kernels, lime juice, and ground cumin. Season with salt and black pepper, to taste, and toss gently to combine. 

  5. Add the seasoned black bean mixture to the bowl with the chopped lettuce and toss gently to combine. Serve immediately with Creamy Avocado Dressing or your favorite salad dressing. 

Recipe Notes

*If fresh corn is not in season, substitute 1 cup prepared frozen sweet corn and skip Steps 2 and 3 below.

 Looking for other Mexican dishes?

Check out my recipe for:

What’s your favorite salad to eat in warm weather?

Author

4 Comments

  1. Oh my goodness, this Mexican chopped salad sounds delightful. Your pictures make me want to eat it right off of your page! Thank you for sharing at Wonderful Wednesday blog hop.

    • Yaya

      I hope you enjoy it when you make it. I love all the flavors together with the fresh corn and avocado