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–+ servings
Mexican chopped salad in a white bowl.
Print Recipe
4.80 from 5 votes

Mexican Chopped Salad

Mexican Chopped Salad is fresh, vibrant, and makes a great lunch.
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: chopped salad, cilantro chicken chopped salad, homemade salad, salad with chicken cilantro salad
Servings: 6
Calories: 131kcal
Author: Polly Conner

Equipment

Ingredients

  • 6 cups leafy green lettuce romaine hearts work well, chopped
  • 1 cup black beans rinsed and drained
  • 1/2 cup corn
  • 1 cup chopped tomatoes or halved cherry tomatoes
  • 1/2 cup chopped cucumbers
  • 1 avocado diced
  • 1/4 cup diced red onion
  • 1 batch Cilantro Lime Vinaigrette

Instructions

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

Notes

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

Nutrition

Serving: 1salad | Calories: 131kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Sodium: 34mg | Fiber: 6g | Sugar: 3g