Name: Mexican Chopped Salad with Creamy Avocado Dressing
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 1 large avocado (pitted); ½ small shallot (peeled and cut in half); 3 tablespoons cilantro (fresh, chopped); ¼ cup coconut yogurt (plain); 2 tablespoons extra virgin olive oil; 2 tablespoons lime juice (fresh); 2 tsps maple syrup (real); 3 tablespoons water (if needed); sea salt (to taste); black pepper (to taste); 2 ears corn (large, fresh, husks and silk removed); 1 tablespoons extra virgin olive oil; 1 head iceberg lettuce (chopped); 2 cups arugula (fresh, chopped); ¼ cup cilantro (fresh, finely chopped); 1 medium red bell pepper (diced); ½ medium red onion (diced); 15 oz. black beans (canned, rinsed and drained); 2 tablespoons lime juice (fresh); 1 tablespoon ground cumin; sea salt (to taste); black pepper (to taste); 1 large lime (cut into 8 wedges)

Mexican Chopped Salad with Creamy Avocado Dressing

This fresh Mexican chopped salad is 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.

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Prep Time 10

Cook Time 8

Total Time 18

Course Lunch, Side Dish

Cuisine Mexican

Servings servings

Calories 260 kcal

Ingredients

Creamy Avocado Dressing Ingredients:

1 large avocado pitted
½ small shallot peeled and cut in half
3 tablespoons cilantro fresh, chopped
¼ cup coconut yogurt plain
2 tablespoons extra virgin olive oil
2 tablespoons lime juice fresh
2 tsps maple syrup real

Optional:

3 tablespoons water if needed
sea salt to taste
black pepper to taste

Chopped Salad Ingredients:

2 ears corn large, fresh, husks and silk removed
1 tablespoons extra virgin olive oil
1 head iceberg lettuce chopped
2 cups arugula fresh, chopped
¼ cup cilantro fresh, finely chopped
1 medium red bell pepper diced
½ medium red onion diced
15 oz. black beans canned, rinsed and drained
2 tablespoons lime juice fresh
1 tablespoon ground cumin
sea salt to taste
black pepper to taste
1 large lime cut into 8 wedges

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Instructions

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.
Brush corn with olive oil 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.
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.
Add chopped iceberg, arugula, and fresh cilantro to a large salad bowl and toss gently to combine. Set aside.
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.
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. Enjoy!

Disclaimer

Some parts of recipe maybe AI-generated.

Notes

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

Nutrition

Calories: 260kcal (13%)Carbohydrates: 30g (10%)Protein: 11g (22%)Fat: 11g (17%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 11mgPotassium: 477mg (14%)Fiber: 10g (42%)Sugar: 3g (3%)Vitamin A: 357IU (7%)Vitamin C: 7mg (8%)Calcium: 71mg (7%)Iron: 3mg (17%)

Keyword avocado, vegan

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Mexican Chopped Salad with Creamy Avocado Dressing