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 Pozole Rojo de Pollo or 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.

Mexican Chopped Salad with Creamy Avocado Dressing

Mexican Chopped Salad with Creamy Avocado Dressing

Course Salad
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4

Ingredients

Creamy Avocado Dressing Ingredients:

  • 1 large Avocado, pitted
  • 1/2 small Shallot, peeled and cut in half
  • 3 tbsp Fresh cilantro, chopped
  • 1/4 cup Plain Greek yogurt
  • 2 tbsp Olive oil, extra virgin
  • 2 tbsp Fresh lime juice
  • 2 tsp Honey
  • 2-3 tbsp Water, if needed (Optional)
  • Sea salt and black pepper, to taste

Chopped Salad Ingredients:

  • 2 large *Ears fresh corn, husks and silk removed
  • 1 tbsp Unsalted butter, melted
  • 1 head Iceberg lettuce, chopped
  • 2 cup Fresh arugula, chopped
  • 1/4 cup Fresh cilantro, finely chopped
  • 1 medium Red bell pepper, diced
  • 1/2 medium Red onion, diced
  • 1 15-oz. can Black beans, rinsed and drained
  • 2 tbsp Fresh lime juice
  • 1 tsp Ground cumin
  • Sea salt and black pepper, to taste
  • 1 large Lime, cut into 8 wedges

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Add chopped iceberg, arugula, and fresh cilantro to a large salad bowl and toss gently to combine. Set aside.
  5. 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.
  6. 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!

Did you like “Mexican Chopped Salad with Creamy Avocado Dressing”? We would greatly appreciate if you share this on Facebook and Tweet it.

Will you try this recipe? Share photos of your finish dish or your own version of it in the comment section below.

Be the first to comment

Leave a Reply

Your email address will not be published.


*


This site uses Akismet to reduce spam. Learn how your comment data is processed.