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Mexican Chopped Salad

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A vibrant and zesty Mexican chopped salad featuring fresh vegetables, black beans, corn, and a punchy lime dressing.

Ingredients

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  • 2 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup cilantro, chopped
  • 1/4 cup black beans, drained and rinsed
  • 1/4 cup corn kernels
  • 1/4 cup feta cheese, crumbled
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Gather all of the ingredients and prepare your work area.
  2. Wash the romaine lettuce thoroughly under cool water and pat it dry with a clean towel.
  3. Chop the romaine lettuce into bite-sized pieces and place it in a large mixing bowl.
  4. Prepare the cherry tomatoes by rinsing them under cool water and slicing them in half.
  5. Add the halved cherry tomatoes to the bowl with the chopped romaine lettuce.
  6. Prepare the cucumber by washing it and peeling if desired.
  7. Dice the cucumber into small pieces and add it to the salad bowl.
  8. Slice the red onion thinly, then add the slices to the bowl.
  9. Chop the cilantro under cool water, remove any tough stems, and chop finely.
  10. Sprinkle the chopped cilantro into the salad bowl.
  11. Rinse the black beans in a strainer under cold water.
  12. Add the drained black beans to the bowl with the other vegetables.
  13. Prepare the corn kernels if using canned corn, or cook fresh or frozen corn.
  14. Add the corn kernels to the salad bowl.
  15. Crumble the feta cheese and sprinkle it over the salad.
  16. Whisk together the olive oil and lime juice in a small bowl until combined.
  17. Add the chili powder, cumin, salt, and black pepper to the olive oil-lime mixture and stir well.
  18. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
  19. Taste the salad and adjust seasoning if needed, adding more salt, pepper, or lime juice as desired.
  20. Serve immediately or chill in the refrigerator for about 15 minutes before serving for a cooler taste.

Notes

For added texture, consider adding avocados or nuts. Store dressing separately to maintain freshness.

Nutrition

Find it online: https://recypez.com/mexican-chopped-salad/

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