Mexican Chopped Salad with Creamy Avocado Dressing

This fresh Mexican chopped salad is substantial enough to serve as a light main course on its own. Or, you can pair it with Pozole Rojo de Pollo or your favourite soup for a heartier meal. Either way, this delicious, healthy dish is packed with fibre-rich black beans and plenty of fresh herbs and vegetables.
Prep time: 10 minutes
Cook time: 8 minutes
Serves: 4

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

Creamy Avocado Dressing Ingredients:

1 large avocado, pitted
½ small shallot, peeled and cut in half
3 T. fresh coriander, 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 coriander, 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

Directions:
1. To prepare the dressing, combine all 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 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 corn until 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 kernels and discard cobs. Set aside.

4. Add chopped iceberg, arugula, and fresh coriander to a large salad bowl and toss gently to combine. Set aside.

5. 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.

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 favourite salad dressing. Enjoy!

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5 Comments Add yours

  1. Sheree says:

    What a lovely, colourful salad!

    Like

  2. Delicious recipe. Hi Phil I nominated you for the blogger recognition award, please check my post here https://loyolasdeliciouslife.com/2018/11/04/blogger-recognition-award/

    Like

  3. Looking for recipes to satisfy my (skinny!) husband who recently discovered he has high cholesterol and wants to cut back on saturated fats. This looks perfect.

    Like

  4. julie says:

    Wow, this sounds delicious!

    Like

  5. lorac888890 says:

    Hello. The best Mexican food I’ve ever had was when I lived in Tucson years ago, but this salad looks good. Take care.

    Like

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