Mexican Chopped Salad: Easy Recipe with Creamy Taco Dressing
A vibrant and refreshing Mexican chopped salad topped with a creamy taco dressing that brings zest to the table.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup corn, cooked
- 1 can black beans, rinsed and drained
- 1/2 cup red onion, diced
- 1 avocado, diced
- 1/2 cup cilantro, chopped
Instructions
- In a large bowl, combine the romaine lettuce, cherry tomatoes, corn, black beans, red onion, avocado, and cilantro.
- In a separate bowl, whisk together the ingredients for the creamy taco dressing until smooth.
- Pour the dressing over the salad and toss to coat.
- Serve immediately or chill in the refrigerator for 30 minutes for enhanced flavor.
Notes
- For extra flavor, add jalapeños or cheese.
- Can be made a day ahead, just keep the dressing separate until ready to serve.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3 grams
- Sodium: 350 mg
- Fat: 10 grams
- Saturated Fat: 1.5 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 10 grams
- Protein: 8 grams
- Cholesterol: 0 mg
Keywords: Mexican Chopped Salad, Creamy Taco Dressing, Salad Recipe