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Chopped salad in a large white bowl with chopped romaine lettuce, black beans, charred corn, sliced avocado and a lime vinaigrette. a silver fork set in a salad.

Mexican Chopped Salad

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 4 Servings
Category Salad, Salad/Side dish
Cuisine Mexican, Mexican Inspired
Author Lauren Grant

Description

This Mexican Chopped Salad is perfect for a summer picnic or bbq and is so easy to to make with less than 10 ingredients. Grilled corn, black beans, and avocado are tossed together with crunchy romaine and a lime vinaigrette for so much flavor in each bite.

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Ingredients

Salad

  • Vegetable oil, for greasing
  • 2 ears fresh sweet corn, shucked
  • 1 (15-ounce) can black beans, drained and rinsed
  • 4 scallions, thinly sliced
  • 2 romaine hearts, chopped (about 6 cups)
  • 2 ripe avocados, pitted, peeled, and thinly sliced

Lime Vinaigrette

  • ¼ cup fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons agave nectar or honey
  • 1½ teaspoons ground cumin
  • 1½ teaspoons ground coriander
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Heat a grill or grill pan over medium for 5 minutes.
  • Coat grill grates or grill pan with vegetable oil. *
  • Grill 2 ears corn, turning occasionally, until charred, about 10 minutes. When cool enough to handle, cut kernels from cobs.
  • In a small bowl, whisk together ¼ cup lime juice, 2 tablespoons oil, 2 teaspoons agave, 1½ teaspoons cumin, and 1½ teaspoons coriander for vinaigrette. Season with salt and pepper to taste.
  • In a large bowl, combine corn kernels, 1 can rinsed and drained beans, and 4 sliced scallions. Set aside.
  • In a separate large bowl, add 6 cups chopped romaine and toss with half of bean and corn mixture as well as half of dressing.
  • Top with remaining corn and bean mixture as well as sliced avocado. Serve remaining vinaigrette on side.

Notes

Coating Grill Grates with Oil: I roll a paper towel up and dip it in oil before using tongs to brush it over the grates or grill pan.
Storage Instructions: 
Meal Prep: This salad is great to prep-ahead. Grill your corn ahead of time and prepare the beans, scallions, and lettuce. Keep your ingredients in separate containers and everything is at the ready for you to combine when it's time to eat. Hold off on the avocado though, don't slice until right before serving.
Make-Ahead Vinaigrette: Make a batch of the dressing ahead of time and store in the fridge in an airtight jar or container. It'll keep for about 5 to 7 days. Toss it with your salad before serving.
For the Fridge: You can store all of the salad ingredients, separate or combined, in airtight containers in the fridge for about a week. Keep the vinaigrette separate of course, and when you're ready to eat, simple toss everything together.
I originally developed this recipe for Cuisine at Home magazine during my time as an Assistant Editor there.

Nutrition

Serving: 1/4 of recipeCalories: 345kcalCarbohydrates: 41gProtein: 10gFat: 18gSaturated Fat: 3gSodium: 226mgFiber: 10gSugar: 6.5g
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