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.
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
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%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
