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Mexican Chopped Salad with Creamy Avocado Dressing

Mexican Chopped Salad with Creamy Avocado Dressing

This Mexican Chopped Salad with Creamy Avocado Dressing is the perfect dish to meal prep to enjoy all week long! Serve it as lunch or with soup!

Looking for a delicious salad to enjoy for lunch? This Mexican Chopped Salad with Creamy Avocado Dressing is the perfect dish to meal prep to enjoy all week long! 

This fresh salad is substantial enough to serve as a light main course on its own. Or, you can pair it with your favorite soup for a heartier meal.  Either way, this delicious, healthy dish is packed with fiber-rich black beans and plenty of fresh herbs and vegetables.

Mexican Chopped Salad with Creamy Avocado Dressing

During the summer months, I love to enjoy this dish with farm fresh ingredients like tomatoes and corn. But, in the winter it is just as delicious even when my local farm is closed. 

Mexican Chopped Salad with Creamy Avocado Dressing

How to make this Mexican Chopped Salad with Creamy Avocado Dressing

Be sure to scroll down to get the full, printable recipe!

First, prepare the dressing so it has time for the flavors to meld together.

To prepare the dressing, combine an avocado, shallot, cilantro, greek yogurt, olive oil, honey and lime juice in a blender or food processor until smooth. Taste and adjust seasonings as desired. Cover and place in the refrigerator until ready to serve.

If you have a grill pan or indoor grill, the corn really gets a great flavor when you brush it with butter and grill it for a little bit over medium heat. If not, no big deal. 

In a large salad bowl, add the lettuce, arugula and cilantro.

In a small bowl, combine 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!

For added protein, you can also add some diced chicken or even steak! 

Mexican Chopped Salad with Creamy Avocado Dressing

Mexican Chopped Salad with Creamy Avocado Dressing

Check out my favorite side dish recipes!

mexican chopped salad

Mexican Chopped Salad with Creamy Avocado Dressing

Yield: 4 servings
Prep Time: 15 minutes
Total Time: 15 minutes

This Mexican Chopped Salad with Creamy Avocado Dressing is the perfect dish to meal prep to enjoy all week long! Serve it as lunch or with soup!

Ingredients

  • Creamy Avocado Dressing Ingredients:


  • 1 large avocado, pitted

  • ½ small shallot, peeled and cut in half
  • 
3 T. fresh cilantro, chopped

  • ¼ c. plain Greek yogurt

  • 2 T. extra virgin olive oil

  • 2 T. fresh lime juice

  • 2 t. honey

  • Optional: 2-3 T. water, if needed

  • Sea salt and black pepper, to taste
  • Chopped Salad Ingredients:
  • *2 large ears fresh corn, husks and silk removed

  • 1 T. unsalted butter, melted

  • 1 head iceberg lettuce, chopped

  • 2 c. fresh arugula, chopped

  • ¼ c. fresh cilantro, finely chopped

  • 1 medium red bell pepper, diced

  • ½ medium red onion, diced
  • 
1 15-oz. can black beans, rinsed and drained

  • 2 T. fresh lime juice

  • 1 t. ground cumin

  • Sea salt and black pepper, to taste

  • 1 large lime, cut into 8 wedges

Instructions

  1. To prepare the dressing, combine all ingredients in a blender or food processor and blend until smooth.
  2. Add a little water, if necessary, to reach the desired consistency.
  3. Taste and adjust seasonings as desired. Cover and place in the refrigerator until ready to serve.
  4. Brush 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.
  5. Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done.
  6. Remove from heat and slice kernels from cob with a sharp knife. Reserve kernels and discard cobs. Set aside.
  7. Add chopped iceberg, arugula, and fresh cilantro to a large salad bowl and toss gently to combine. Set aside.
  8. In a large mixing bowl, combine 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.
  9. Add the seasoned black bean mixture to the bowl with the chopped lettuce and toss gently to combine.
  10. Serve Mexican Chopped Salad immediately with Creamy Avocado Dressing or your favorite salad dressing. Enjoy!

Notes

For added protein, you can also add some diced chicken or even steak! 

If fresh corn is not in season, substitute 1 cup prepared frozen sweet corn and skip Steps 2 and 3.

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