Mexican Chopped Salad
Easy Mexican Chopped Salad with Romaine lettuce, avocado, fresh tomatoes, black beans and red onions with a homemade, creamy cilantro dressing.
Servings: 4 servings
Ingredients
- 1 head romaine lettuce chopped
- 1 (15-ounce) can black beans rinsed and drained
- 1 cup corn kernels
- 2 Roma tomatoes seeded and chopped
- 1 large avocado diced
- 1 small red onion diced
- ½ small jicama chopped
- ½ cup chopped cilantro
- ¼ cup cotija cheese
Cilantro Yogurt Dressing
- ½ cup fresh cilantro
- ¼ cup Greek yogurt
- 1 small garlic clove
- 1 tablespoon lime juice
- ¼ teaspoon Kosher salt
- ¼ teaspoon cumin
- 1 tablespoon extra virgin olive oil
Instructions
- To make the dressing, add the cilantro, Greek yogurt, garlic, lime juice, salt and cumin in the bowl of a food processor. While the food processor is running, slowly pour in the olive oil and allow it to emulsify the sauce, scraping down the sides of the food processor as necessary.
- Divide the salad ingredients into four bowls and drizzle the dressing on top.
Notes
Make Ahead: You can make the dressing up to 14 days in advance and you can prepare most of the salad up to 1 day in advance.
Storage: Store any leftovers in an airtight container for 2 to 3 days.
Nutrition
Calories: 338kcal | Carbohydrates: 44g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 9mg | Sodium: 694mg | Potassium: 1298mg | Fiber: 18g | Sugar: 8g | Vitamin A: 14363IU | Vitamin C: 35mg | Calcium: 177mg | Iron: 5mg
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