Mexican Chopped Salad Recipe
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
For the Cilantro Yogurt Dressing
For the salad
- 1 head romaine lettuce chopped
- 1 (15-ounce) can black beans rinsed and drained
- 1 cup frozen corn kernels thawed
- 2 Roma tomatoes chopped
- 1 large avocado diced
- 1 small red onion diced
- ½ small jicama chopped
- ½ cup chopped cilantro
- ¼ cup cotija cheese
Instructions
- To make the dressing, add the cilantro, Greek yogurt, olive oil, lime juice, garlic, salt and cumin to a small blender until the sauce is creamy and smooth. Set aside.
- Place the chopped lettuce in a large bowl or platter. Add the black beans, corn, tomatoes, avocado, red onion and jicama into sections on top of the lettuce. Sprinkle the chopped cilantro and cotija on top.
- When ready to serve, drizzle the dressing over the salad and toss to combine.
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: 380kcal | Carbohydrates: 47g | Protein: 15g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 9mg | Sodium: 837mg | Potassium: 1328mg | Fiber: 18g | Sugar: 6g | Vitamin A: 14296IU | Vitamin C: 36mg | Calcium: 184mg | Iron: 5mg
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