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–+ servings
Mexican chopped salad in a white bowl.

Mexican Chopped Salad

This gluten-free, dairy-free Mexican Chopped Salad is fresh, vibrant, and makes a great lunch. Top if off with our Cilantro Lime Vinaigrette for a delicious side dish that will go well with almost any Mexican entree
4.67 from 6 votes
Yield: 6
Total Time:15 minutes
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Ingredients
 

  • 6 cups romaine hearts (chopped; sub: other leafy green lettuce)
  • 1 cup black beans (rinsed and drained)
  • 1/2 cup corn
  • 1 cup tomatoes (chopped; sub: halved cherry tomatoes)
  • 1/2 cup cucumbers (chopped)
  • 1 avocado (diced)
  • 1/4 cup red onion (diced)
  • 1 batch Cilantro Lime Vinaigrette

Instructions
 

  1. Make the salad. Place all ingredients in a large salad bowl. Hold off on adding avocado until the very end.
  2. Toss the salad with the avocado and desired amount of dressing.

Notes/Tips

To make it creamy, add half an avocado to the dressing before processing.

Nutrition

Serving: 1 salad | Calories: 131 kcal (7%) | Carbohydrates: 16 g (5%) | Protein: 5 g (10%) | Fat: 7 g (11%) | Sodium: 34 mg (1%) | Fiber: 6 g (25%) | Sugar: 3 g (3%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Polly Conner