Mexican Chopped Salad

• Romaine lettuce: Romaine lettuce is my go-to, but you can also use iceberg.
• Black beans: I use one can of drained and rinsed black beans, which is equal to about 1 ½ cups of cooked black beans if you’re using dried black beans you’ve cooked.
• Corn: Go for fresh off the cob if you can, or defrosted frozen corn. You can use canned if you need to.
• Tomatoes: I like to use Roma tomatoes because they have a thick firm flesh with fewer seeds. You can also used halved cherry tomatoes.
• Avocado: Look for ripe avocado that’s dark green on the outside and feels soft to the touch, but isn’t mushy. Get my top tips for how to cut an avocado quickly and easily.
• Onion: I like to use a red onion as it is milder than white or yellow and doesn’t overpower the other ingredients. The onion should be finely diced. You can find tips on how to cut an onion in my guide.
• Jicama: If you can’t find jicama, swap in another crunchy vegetable like radish.
• Cilantro: Look for cilantro with bright green leaves and no brown or yellow spots. You can also use parsley.
• Cotija: If you can’t get cotija, feta is a good alternative.

For the Cilantro Dressing:

• Cilantro: I love the flavor of cilantro, but you can use parsley in its place if you don’t like it.
• Greek yogurt: Full-fat Greek yogurt has a creamier texture, but low-fat works, too.
• Garlic: Use freshly minced garlic for the best flavor.
• Lime juice: I always recommend fresh lime juice over bottled.
• Salt: I use kosher salt. If you only have regular salt, use ⅛ teaspoon since it’s more concentrated. You can always taste the dressing and add more if needed.
• Cumin: If you don’t have cumin, substitute with ⅛ teaspoon ground coriander or an equal amount of taco seasoning or chili powder.
• Extra virgin olive oil: I like the flavor of olive oil, but you can also use another oil like avocado.

How to Make Dressing for the Chopped Mexican Salad