Mexican Chopped Salad with Lime Cilantro Vinaigrette

Mexican Chopped Salad is the perfect addition to a Mexican meal and always gets rave reviews. The lime-cilantro vinaigrette is bright, a little sweet, and spicy. This crispy and refreshing salad is also simple and easy to prepare. Packed with a variety of colors and textures it's a beautiful dish to bring to a summer cookout or serve with black bean soup.

Author: Balancing Bowls

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time:

Total Time: 20 minutes

Servings: 4 servings

Calories: 244 kcal per serving

Ingredients

⅓ cups - lime juice
2 teaspoons - honey
1 clove - garlic
½ tsp - cumin
2 tablespoons - olive oil
2 teaspoons - cilantro
½ tsp - salt
½ tsp - pepper
1 - fresh jalapeno
2 heads - romaine lettuce
1 - bell pepper
¼ cups - red onion
½ cups - corn
¼ cups - feta cheese
½ cups - canned black beans
1 - avocado
½ cups - cherry tomatoes

Instructions

Remove the cilantro leaves from the stem until you have enough.
Slice your jalapeño in half and remove the seeds and membranes.
Chop the two halves into small chunks.
Use an immersion blender to fully combine the lime juice, honey, crushed garlic, cumin, olive oil, cilantro, salt, fresh ground pepper and chopped jalapeno creating this delicious vinaigrette.
Finely chop the lettuce.
Next, chop the bell pepper and red onion and slice the cherry tomatoes in half.
If you are using frozen corn, microwave it 30 seconds at a time until the corn is thawed but not warm.
Drain and thoroughly rinse your black beans in a colander.
Break up the feta cheese into small crumbles and last but not least cut your avocado into half inch chunks.
Add all of the ingredients together to form your salad.
Dress the salad.

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