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Easy Mexican Chopped Salad with Honey Lime Vinaigrette
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Servings: 8
Calories: 108kcal
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Ingredients
For the Dressing:
- ¼ cup fresh lime juice
- 1 tablespoon lime zest
- 2 tablespoons honey
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- 1 clove garlic finely minced
- 4 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
For the Salad:
- 2 ripe Hass avocados diced
- 1 fresh jalapeño seeded and finely diced
- ½ medium red onion finely diced
- 1 orange bell pepper seeded and finely diced
- 1 English cucumber small diced
- 4 medium medium tomatoes seeded and diced into ¼-inch pieces
- 4 ears corn kernels cut off the cob
- 1 (15.5-ounce) can black beans, drained and rinsed
- ½ cup finely chopped cilantro
- 1 (14.5-ounce) package queso fresco crumbled
- 1 (3.5-ounce) package tortilla strips (optional, for garnish)
Instructions
Make the Dressing
- In a jar with a tight-fitting lid, combine lime juice, lime zest, honey, cumin, onion powder, chili powder, minced garlic, olive oil, salt, and black pepper.¼ cup fresh lime juice, 1 tablespoon lime zest, 2 tablespoons honey, ½ teaspoon cumin, ½ teaspoon onion powder, ½ teaspoon chili powder, 1 clove garlic, 4 tablespoons extra virgin olive oil, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- Shake vigorously until well combined.
Assemble the Salad
- In a large bowl, combine, avocados, jalapeño, red onion, bell pepper, cucumbers, tomatoes, corn, black beans, ½ of the cheese, and cilantro.2 ripe Hass avocados, 1 fresh jalapeño, ½ medium red onion, 1 orange bell pepper, 1 English cucumber, 4 medium medium tomatoes, 4 ears corn, 1 (15.5-ounce) can black beans, drained and rinsed, ½ cup finely chopped cilantro, 1 (14.5-ounce) package queso fresco
- Toss gently to mix.
Dress and Serve
- When ready to serve, drizzle the dressing over the salad and toss until evenly coated.
- Top with remaining crumbled queso fresco and tortilla strips, if using.1 (3.5-ounce) package tortilla strips
Notes
Substitutions & Variations
•Corn: If fresh corn isn’t available, substitute with 2 cups of frozen corn (thawed) or canned corn (drained).
•Queso Fresco: Swap with cotija cheese, feta, or shredded Mexican blend cheese.
•Black Beans: Pinto beans or chickpeas work well as substitutes.
•Honey: Maple syrup or agave nectar can be used for a vegan alternative.
Storage Instructions
•Store the salad and dressing separately to keep it fresh.
•The salad (without dressing) can be kept in an airtight container in the refrigerator for up to 2 days.
•The dressing can be stored in a sealed jar in the refrigerator for up to 1 week. Shake well before using.
•If making ahead, wait to add the avocados until just before serving to prevent browning.
Nutrition
Serving: 1 serving | Calories: 108kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 0.1mg | Sodium: 155mg | Potassium: 275mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1150IU | Vitamin C: 34mg | Calcium: 21mg | Iron: 1mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.