Lunch · Side · Dinner
Mexican Chopped Salad
Romaine, black beans, corn, avocado, tomatoes and radishes in a lime-cumin dressing.
⏱ 20 min (20 min prep)
🍽 Serves 6 · about 1 1/2 cups
quickmake ahead
vegetariangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Salad
- 1 heart Romaine lettuce, chopped
- 1 can Black beans (canned), drained and rinsed
- 1½ cup Frozen corn, thawed
- 1 cup Cherry or grape tomatoes, halved
- 2 Avocado, diced
- 8 Radishes, thinly sliced
- ¼ Red onion, finely diced
- ½ cup Fresh cilantro, chopped
- 1 cup Tortilla chips, lightly crushed (optional)
Dressing
- ¼ cup Olive oil
- ¼ cup Lime juice (bottled)
- 1 tsp Honey
- ½ tsp Ground cumin
- ½ tsp Chili powder
- ¾ tsp Table salt
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large bowl, small jar with lid.
- Shake the dressing ingredients in a jar until blended.
- Toss the romaine, beans, corn, tomatoes, radishes, onion and cilantro in a large bowl.
- Add the avocado and dressing and toss gently. Top with crushed chips if you like.
Make aheadChop everything but the avocado up to 1 day ahead and keep the dressing separate. Dice the avocado just before serving.
↺ LeftoversFold into a tortilla with cheese, or pack with the dressing on the side.
🧒 With kidsKids can rinse the beans, measure the corn and shake the dressing.
Meatless swapAlready meatless; top with grilled chicken or shrimp for a main dish.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.