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Mexican Chopped Salad with Cilantro Lime Vinaigrette

Mexican Chopped Salad Recipe

I love this recipe for Cinco de Mayo, Taco Tuesday or really just any day that ends in Y.

mexican chopped salad recipe

mexican chopped salad recipe

mexican chopped salad recipe

mexican chopped salad recipe

mexican chopped salad recipe

mexican chopped salad recipe

mexican chopped salad recipe

 

Mexican Chopped Salad with Cilantro Lime Vinaigrette Recipe

Prep Time: 20 mins  |  Serves: 4-6

Ingredients + Tools:

SALAD:

  • 2-3 medium romaine hearts, chopped
  • 1 can black beans, rinsed and drained
  • 1/2 to 1 cup frozen corn, thawed (or fresh corn kernels)
  • 1 cup chopped tomatoes or halved cherry tomatoes
  • 1/2 to 1 cup peeled and chopped or sliced jicama
  • 1 cup chopped cucumbers
  • 1/2 cup chopped fresh cilantro
  • 1 cup cubed cheddar or Monterey Jack cheese
  • Diced avocados (optional)

VINAIGRETTE:

  • 1/3 cup olive oil
  • 1/4 cup freshly squeezed lime juice
  • 4 TBS red wine vinegar
  • 2 to 3 TBS honey
  • 1/4 cup chopped fresh cilantro
  • 1/4 TSP salt
  • 1/4 TSP black pepper
Instructions:
  1. Once all of the ingredients are chopped, toss them together in a large bowl. 
  2. Combine all the dressing ingredients together in a jar and shake until it's all combined. Add additional salt and pepper to taste, if needed.
  3. Pour the dressing over the salad to taste or serve on the side. 

xoxo,

Bridget

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