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Mexican Chopped Salad

Zesty Mexican Chopped Salad for Refreshing Home Meals

Refreshing Mexican Chopped Salad packed with vibrant flavors and healthy ingredients perfect for summer meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mexican
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 head Romaine Lettuce Chopped
  • 1 cup Cherry Tomatoes Halved
  • 1 cup Cucumber Diced
  • 1 cup Bell Pepper Diced
  • 1 cup Corn Canned or frozen
  • 1 can Black Beans Rinsed
  • 1 medium Avocado Diced
  • 1/4 cup Red Onion Finely chopped
  • 1/4 cup Cilantro Chopped
  • 1 cup Shredded Cheese Cheddar or Mexican Blend
For the Dressing
  • 1/4 cup Lime Juice Freshly squeezed
  • 1/4 cup Olive Oil
  • 1 teaspoon Chili Powder
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

Equipment

  • large bowl
  • Knife
  • Chopping board
  • small bowl
  • Colander

Method
 

Step-by-Step Instructions
  1. Wash and chop the romaine lettuce, cherry tomatoes, cucumber, and bell pepper.
  2. Rinse the black beans and add them to the bowl with the chopped vegetables.
  3. Combine corn, diced avocado, chopped red onion, and cilantro with the vegetable mixture.
  4. Whisk together lime juice, olive oil, chili powder, salt, and pepper in a small bowl.
  5. Pour dressing over the salad mixture and toss gently to combine.
  6. Sprinkle shredded cheese on top as the final touch.
  7. Serve immediately or chill for up to 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 260kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 300mgPotassium: 500mgFiber: 8gSugar: 4gVitamin A: 30IUVitamin C: 100mgCalcium: 15mgIron: 10mg

Notes

For maximum freshness, keep dressing separate until ready to serve. Store leftovers in an airtight container for 1-2 days.

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