30 Minutes or Less/ Gluten Free/ Main Dish/ Recipe/ Salad

Mexican Chopped Salad with Creamy Lime Avocado Dressing

mexican chopped salad with black beans, tomatoes, corn and lime wedges

As a lover of Mexican food, Mexican Chopped Salad is one of our favorite main course salads. Bursting with flavor and color, this healthy salad is also right at home served as a side for tacos, grilled chicken or pork carnitas!

Why I love Mexican Chopped Salad

Ummmm, have you met me?? I’ve never met a taco I didn’t like. So it’s only natural that I’d love this salad, too!

It’s filling enough on it’s own, just as it is.

I also love to serve it alongside taco quesadillas, taco meat, Crockpot Mexican shredded chicken and pork carnitas.

It’s so easy to make, I usually have all or most of the ingredients on hand, and it’s delicious!

Ingredients in Mexican Chopped Salad

This salad is full of real, good-for-you ingredients that are easy to put together.

Let’s start with the lime avocado salad dressing ingredients:

  • avocado – a Mexican food favorite and it adds a creamy element to our dressing
  • red onion – for flavor
  • fresh cilantro – if you love it, use it! If you don’t love it, omit it or use fresh parsley instead.
  • plain Greek yogurt – for tang and creaminess
  • extra virgin olive oil – to give the salad dressing body and to bring everything together.
  • lime juice – for a bright flavor
  • honey – for a touch of sweetness
  • water – because the dressing will be very thick. Water will help loosen it up to blend and pour nicely.
  • Salt and black pepper – for seasoning

Salad Ingredients

  • fresh or frozen corn kernels
  • romaine lettuce – because it’s salad
  • baby arugula or spring greens blend – any blend you like works great
  • fresh cilantro – for that Mexican flavor. Omit it if you don’t care for it.
  • Tomatoes – chop them and any kind works.
  • red onion – for a little kick
  • black beans – to make the salad hearty
  • lime juice, salt, pepper and cumin – to bring out the flavors of everything
  • lime – to squeeze over the top

How to Make Mexican Chopped Salad

This may be one of the easiest recipes on my entire website. I mean, you can use pre-chopped lettuce if you want.

So let’s just give this salad a bonus point or two for ease.

To make the salad, basically just throw everything in a bowl and give it a mix.

Let me back up, because I feel like the above statement needs a legal disclaimer. Don’t throw it. Just….toss. Add…Whatever makes salad making feel like a breeze to you.

Next up, it’s time to dress our salad!

I love, LOVE using an immersion blender to make salad dressings. It’s minimal fuss, it goes right into the dishwasher and I can mix and serve the dressing in one container.

Done!

If you don’t have an immersion blender, or stick blender, you can totally use your blender or food processor.

But you can usually pick one up for around 25 bucks and you know I wouldn’t steer you wrong. So just get one, okay? Okay.

So put all your salad dressing ingredients in a jar or container. Give it a whir. Taste to see if you need to add salt or pepper. I usually need a touch of salt.

And your lime avocado dressing is probably pretty thick right now. If you try to add it to your salad, it would come out in one big “plop”.

Now’s when we add a few tablespoons of cold water to the mixture and blend again. Once it’s at your desired consistency, you can cover it and refrigerate until ready to serve.

Farm Girl Tip: Keep in mind, the salad dressing has avocado in it, and any avocado lover knows they can turn brown faster than you can say “ay caramba!”. So make sure to cover your dressing and use it within a few hours.

mixed greens, tomato, black beans and avocado dressing on a fork.

Mexican Salad Variations

In the fresh local produce “off season” here in Illinois, I love making this salad as pictured.

My Mexican chopped salad is full of corn kernels, black beans, chopped tomatoes and a mixture of fresh greens. I add some cumin for a smoky taste and lime juice to brighten it all up.

When summertime rolls around, Mexican chopped salad gets a whole bowl full of vegetable friends thrown in.

I love adding fresh grilled corn instead of frozen, grilled zucchini, roasted peppers…you name it!

If you’re having one of “those” weeks where even making this salad – or toast – seems like a monumental effort, use your favorite salad dressing.

No guilt, no judgement here!

Other sides to go with Mexican food:

chopped greens with tomato, red onion, and corn topped with creamy avocado dressing

Mexican Chopped Salad with Avocado Lime Dressing

Yield: 4 servings
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

  • Avocado Lime Dressing:
  • 1 large avocado, pitted
  • 1 Tbsp. diced red onion
  • 3 Tbsp fresh cilantro, chopped
  • ¼ cup plain Greek yogurt
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp fresh lime juice
  • 2 tsp honey
  • 2-3 Tbsp water, if needed
  • Salt and black pepper
  • Salad:
  • 3/4 cup fresh or frozen corn kernels
  • 1 head romaine lettuce, chopped
  • 2 cups baby arugula or spring greens blend
  • ¼ cup fresh cilantro, finely chopped
  • 1/2 cup chopped tomatoes
  • ½ medium red onion, diced
  • 1 15-oz. can black beans, rinsed and drained
  • 2 Tbsp fresh lime juice
  • 1 tsp ground cumin
  • Salt and black pepper
  • 1 large lime, cut into 8 wedges for serving

Instructions

To Make the Dressing:

  1. Combine all dressing ingredients in a wide mouth jar and blend with a handheld immersion blender until smooth. If you don't have an immersion blender, use a food processor or blender and process until smooth. Add a few tablespoons of cold water if necessary, to "loosen up" the dressing as needed until you've come to your desired consistency. Cover and refrigerate until ready to serve.

To Make the Salad:

  1. Chop romaine leaves. Add romaine, other salad mix, and chopped cilantro to a large salad bowl and gently toss to combine. Add chopped tomatoes, diced red onion and black beans.
  2. Sprinkle cumin, lime juice, salt and pepper over the top. Stir gently to combine.
  3. Top salad dressing and serve with additional lime wedges. Enjoy!

Notes

If sweet corn is in season, use it! You can slightly grill or char it to add additional flavor and color.

To grill sweet corn, 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 for salad.

Other add in ideas:

You can add salsa to the top. Other vegetables that are delicious include sliced radish, extra avocado, diced red pepper or pickled jalapeno slices.




Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 437Total Fat 23gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 18gCholesterol 1mgSodium 742mgCarbohydrates 52gFiber 21gSugar 10gProtein 15g

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