This fresh Mexican chopped salad is substantial enough to serve as a light main course on its own. Or, you can pair it with Shredded Instant Pot Pork Carnitas for a flavor-packed meal.
This healthy dish is packed with fiber-rich black beans and plenty of fresh herbs and vegetables. The creamy avocado dressing really brings it all together. Prep this salad on the weekend for a grab and go lunch this week.
Mexican Chopped Salad with Creamy Avocado Dressing Recipe
Mexican Chopped Salad Ingredients:
- 2 large ears fresh corn, husks and silk removed*
- 1 T. unsalted butter, melted
- 1 head iceberg lettuce, chopped
- 2 c. fresh arugula, chopped
- ¼ c. fresh cilantro, finely chopped
- 1 medium red bell pepper, diced
- ½ medium red onion, diced
- 1 15-oz. can black beans, rinsed and drained
- 2 T. fresh lime juice
- 1 t. ground cumin
- Sea salt and black pepper, to taste
- 1 large lime, cut into 8 wedges
*Tip: If fresh corn is not in season, substitute 1 cup prepared frozen sweet corn and skip Steps 1 and 2 below.
Creamy Avocado Dressing Ingredients:
- 1 large avocado, pitted
- ½ small shallot, peeled and cut in half
- 3 T. fresh cilantro, chopped
- ¼ c. plain Greek yogurt
- 2 T. extra virgin olive oil
- 2 T. fresh lime juice
- 2 t. honey
- Optional: 2-3 T. water, if needed
- Sea salt and black pepper, to taste
This recipe is quick and easy especially if most of the ingredients are your basics you stock up on. I keep frozen corn kernels in the fridge as a simple add-in for salads and even on homemade pizza.
The key to keeping iceberg lettuce fresh is a lettuce keeper. I like to make minimal trips to the grocery store so I’ll purchase a couple heads when I’m shopping to be used throughout the week. If you keep them in properly vented containers the lettuce is crisp all week long.
Mexican Chopped Salad Directions:
- 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.
- 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!
Creamy Avocado Dressing Directions:
- 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.
This Mexican Chopped Salad is simple to throw together for a quick lunch on the weekend or to make ahead and take to work. If you don’t have the creamy avocado dressing ingredients it is also great with fresh salsa.
I hope this recipe helps make packing lunches simple this week.
- 2 large ears fresh corn, husks and silk removed*
- 1 T. unsalted butter, melted
- 1 head iceberg lettuce, chopped
- 2 c. fresh arugula, chopped
- ¼ c. fresh cilantro, finely chopped
- 1 medium red bell pepper, diced
- ½ medium red onion, diced
- 1 15-oz. can black beans, rinsed and drained
- 2 T. fresh lime juice
- 1 t. ground cumin
- Sea salt and black pepper, to taste
- 1 large lime, cut into 8 wedges
- 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.
- 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!
- 1 large avocado, pitted
- ½ small shallot, peeled and cut in half
- 3 T. fresh cilantro, chopped
- ¼ c. plain Greek yogurt
- 2 T. extra virgin olive oil
- 2 T. fresh lime juice
- 2 t. honey
- Optional: 2-3 T. water, if needed
- Sea salt and black pepper, to taste
- 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.
