Mexican Chopped Salad with Creamy Avocado Dressing

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Delicious fresh Mexican Chopped Salad With Creamy Avocado Dressing stands alone as a light meal or pairs well with your favorite soup for a heartier meal.

Mexican Chopped Salad with Creamy Avocado Dressing

Mexican Chopped Salad with Creamy Avocado Dressing

This fresh Mexican chopped salad stands alone as a light meal or pairs well with your favorite soup for a heartier meal. This delicious dish is packed with fiber-rich black beans and plenty of fresh herbs and vegetables.

Prep time: 10 minutes
Cook time: 8 minutes
Serves: 4

Equipment Needed

Ingredients

Creamy Avocado Dressing Ingredients

  • 1 large avocado, pitted
  • ½ small shallot, peeled and cut in half
  • 3 tbsp fresh cilantro, chopped
  • ¼ cup plain Greek yogurt
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 2 tsp honey

Optional

  • 2-3 tbsp water, if needed
  • sea salt and black pepper, to taste

Chopped Salad Ingredients

  • 2 large ears fresh corn, husks and silk removed (If fresh corn is not in season, substitute 1 cup prepared frozen sweet corn and skip Steps 2 and 3 below.)
  • 1 tbsp unsalted butter, melted
  • 1 head iceberg lettuce, chopped
  • 2 cups fresh arugula, chopped
  • ¼ cup fresh cilantro, finely chopped
  • 1 medium red bell pepper, diced
  • ½ medium red onion, diced
  • 1x 15 oz can black beans, rinsed and drained
  • 2 tbsp fresh lime juice
  • 1 tsp ground cumin
  • sea salt and black pepper, to taste
  • 1 large lime, cut into 8 wedges

Mexican Chopped Salad with Creamy Avocado Dressing

Instructions

To prepare the dressing, combine all of the ingredients in a blender or food processor and blend until smooth. Add a little water, if necessary, to reach the desired consistency. Taste and adjust seasonings as desired. Cover and place in the refrigerator until ready to serve.

Brush the corn with melted butte. If cooking indoors, place the corn on a grill pan sprayed with non-stick cooking spray set over medium-high heat. If cooking outdoors, place the corn on a pre-heated gas grill over medium direct heat.

Cook the corn until the kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done. Remove from heat and slice kernels from cob with a sharp knife. Reserve the kernels and discard cobs. Set aside.

Add in the chopped iceberg, arugula, and fresh cilantro to a large salad bowl and toss gently to combine. Set aside.

In a large mixing bowl, combine the diced bell pepper, red onion, black beans, roasted corn kernels, lime juice, and ground cumin. Season with salt and black pepper, to taste, and toss gently to combine.

Add the seasoned black bean mixture to the bowl with the chopped lettuce and toss gently to combine. Serve immediately with Creamy Avocado Dressing or your favorite salad dressing. Enjoy!

Mexican Chopped Salad with Creamy Avocado Dressing

Yield: 4 servings

Mexican Chopped Salad with Creamy Avocado Dressing

Mexican Chopped Salad with Creamy Avocado Dressing

Ingredients

  • Creamy Avocado Dressing Ingredients
  • 1 large avocado, pitted
  • ½ small shallot, peeled and cut in half
  • 3 tbsp fresh cilantro, chopped
  • ¼ cup plain Greek yogurt
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 2 tsp honey
  • Optional
  • 2-3 tbsp water, if needed
  • sea salt and black pepper, to taste
  • Chopped Salad Ingredients
  • 2 large ears fresh corn, husks and silk removed (If fresh corn is not in season, substitute 1 cup prepared frozen sweet corn and skip Steps 2 and 3 below.)
  • 1 tbsp unsalted butter, melted
  • 1 head iceberg lettuce, chopped
  • 2 cups fresh arugula, chopped
  • ¼ cup fresh cilantro, finely chopped
  • 1 medium red bell pepper, diced
  • ½ medium red onion, diced
  • 1x 15 oz can black beans, rinsed and drained
  • 2 tbsp fresh lime juice
  • 1 tsp ground cumin
  • sea salt and black pepper, to taste
  • 1 large lime, cut into 8 wedges

Instructions

  1. To prepare the dressing, combine all of the ingredients in a blender or food processor and blend until smooth. Add a little water, if necessary, to reach the desired consistency. Taste and adjust seasonings as desired. Cover and place in the refrigerator until ready to serve.
  2. Brush the corn with melted butter and place on a pre-heated gas grill over medium direct heat, or indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat.
  3. Cook the corn until the kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done. Remove from heat and slice kernels from cob with a sharp knife. Reserve the kernels and discard cobs. Set aside.
  4. Add in the chopped iceberg, arugula, and fresh cilantro to a large salad bowl and toss gently to combine. Set aside.
  5. In a large mixing bowl, combine the diced bell pepper, red onion, black beans, roasted corn kernels, lime juice, and ground cumin. Season with salt and black pepper, to taste, and toss gently to combine.
  6. Add the seasoned black bean mixture to the bowl with the chopped lettuce and toss gently to combine. Serve immediately with Creamy Avocado Dressing or your favorite salad dressing. Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1 Servings

Amount Per Serving: Calories: 548Total Fat: 32gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 41mgSodium: 892mgCarbohydrates: 56gFiber: 18gSugar: 15gProtein: 18g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. Your serving size and ingredients may differ.

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