Go Back
Mexican chopped salad in a yellow bowl

Mexican Chopped Salad

Get your taste buds ready for an explosion of flavor with this classic Mexican chopped salad recipe - it's full of fresh ingredients, zesty spices, and a hint of lime
Prep Time 10 minutes
Cook Time 0 minutes
Course Salad
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 large ears of fresh corn husks and silk removed
  • 1 Tbsp extra virgin olive oil
  • 1 head iceberg lettuce chopped
  • 2 cup fresh arugula chopped
  • ¼ cup fresh cilantro finely chopped
  • 1 medium red bell pepper diced
  • ½ medium red onion diced
  • 15 oz. black beans rinsed and drained
  • 2 Tbsp fresh lime juice
  • 1 tsp ground cumin
  • Sea salt and black pepper to taste
  • 1 large lime cut into 8 wedges

Instructions
 

  • Brush corn with olive oil spray 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.
  • 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.
  • Add chopped iceberg, arugula, and fresh cilantro to a large salad bowl and toss gently to combine. Set aside.
  • 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.
  • 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 favorite salad dressing. Enjoy!
Keyword Mexican Chopped Salad