Description
Fresh, crunchy, and bursting with zesty flavor, this chopped salad is perfect for a quick lunch, weeknight dinner, or vibrant side dish. Colorful veggies, creamy avocado, hearty beans, and a tangy lime-cumin dressing make every bite a fiesta in your mouth!
Ingredients
Salad:
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2 cups romaine lettuce, finely chopped
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1 cup cherry tomatoes, chopped
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1 cup corn (fresh, charred, or drained canned)
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1 cup black beans, rinsed and drained
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1 red bell pepper, diced
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½ red onion, finely chopped (optional: soak 10 minutes in cold water)
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1 avocado, diced
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¼ cup fresh cilantro, chopped
Dressing:
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3 tbsp olive oil (or avocado oil)
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Juice of 1 lime (~2 tbsp)
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1 tsp honey or maple syrup
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½ tsp ground cumin
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Salt & black pepper to taste
Optional Toppings:
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Crumbled queso fresco, feta, or cotija
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Tortilla strips or crushed tortilla chips
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Grilled chicken, shrimp, or cooked quinoa/farro
Instructions
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Chop the Veggies: In a large mixing bowl, combine lettuce, tomatoes, corn, black beans, bell pepper, red onion, and cilantro. Add avocado last to prevent browning.
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Make the Dressing: In a small bowl or jar, whisk or shake together olive oil, lime juice, honey, cumin, salt, and pepper. Taste and adjust as needed.
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Toss the Salad: Pour about three-quarters of the dressing over the salad. Gently toss from the bottom up to coat evenly without mashing the avocado.
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Serve & Garnish: Taste and adjust seasoning. Top with optional cheese, tortilla strips, or protein. Serve immediately for the best texture and freshness.
Notes
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Make Ahead: Prep salad ingredients and store separately. Dress only before serving.
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Avocado Tips: Add diced avocado at the last moment to keep it fresh.
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Protein Boost: Add cooked quinoa, farro, chicken, or shrimp for a full meal.
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Dressing Balance: Adjust honey or oil to mellow acidity if needed.