Easy Mexican Chopped Salad

Love Mexican food? Then you need to start incorporating this Easy Mexican Chopped Salad into your lunch rotation. It’s everything you want in a salad: loaded with nourishing ingredients, easy to make, filling, and packed with flavor.

First romaine is added for a crunchy nutritious base. Next comes all the fiber- and nutrient-rich veggies: Black beans provide protein (7 grams in just 1/2 cup) as well as folate, iron and magnesium. When combined with the corn, you get all nine essential amino acids. Fan-favorite avocado adds creamy texture and satisfying healthy fats. Cherry tomatoes provide immune-boosting vitamin C and are one of the best sources of the powerful antioxidant lycopene, which may help reduce cancer risk, promote heart health, and protect against the damaging effects of the sun. Top it all off with fresh cilantro, tortilla chips for a little salty crunch, and tangy lime vinaigrette. Yum.

There’s no need to force yourself to eat a sad, boring salad when you’ve got options like this. Within 15 minutes you can have a flavorful and nutritious lunch ready to be enjoyed.

Easy Mexican Chopped Salad

Makes 1 large serving

Ingredients:

• 2 cups romaine, chopped

• 1/4 cup red onion, diced

• 1/2 cup cherry tomatoes, halved

• 1/2 cup corn (I used frozen)

• 1/2 cup canned black beans, drained and rinsed

• 1/2 avocado, diced

• 1/2 tsp cumin

• 1/2 tsp chili powder

• Garnishes: Tortilla chips, fresh cilantro (optional)

• *You could add grilled chicken for extra protein if not vegetarian

• Lime Vinaigrette:

  • Juice of 1 lime

  • 1 tsp honey

  • 3 Tbsp extra virgin olive oil

  • ground back pepper, to taste

Directions:

1. In a small bowl, mix together black beans, corn, cumin, and chili powder until evenly coated.

2. Make the dressing: Whisk together lime juice, honey, EVOO, and pepper in a small bowl.

3. Combine romaine, red onion, cherry tomatoes, corn, black beans, and avocado. Top with crushed tortilla chips and cilantro.