As a lover of Mexican food, Mexican Chopped Salad with honey lime dressing is one of our favorite main course salads.
4servings
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Ingredients
Avocado Lime Dressing:
1large avocadopitted
1Tbsp.diced red onion
3tablespoonfresh cilantrochopped
¼cupplain Greek yogurt
2tablespoonextra virgin olive oil
2tablespoonfresh lime juice
2teaspoonhoney
2-3tablespoonwaterif needed
Salt and black pepper
Salad:
¾cupfresh or frozen corn kernels
1head romaine lettucechopped
2cupsbaby arugula or spring greens blend
¼cupfresh cilantrofinely chopped
½cupchopped tomatoes
½medium red oniondiced
1 15-oz.can black beansrinsed and drained
2tablespoonfresh lime juice
1teaspoonground cumin
Salt and black pepper
1large limecut into 8 wedges for serving
Instructions
To Make the Dressing:
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:
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.
Sprinkle cumin, lime juice, salt and pepper over the top. Stir gently to combine.
Top salad dressing and serve with additional lime wedges. Enjoy!
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.
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.