Mexican Chopped Salad with Creamy Avocado Dressing

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Tired of the same old salad? Try this delicious Spanish variation! 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 our hearty Keto Sausage Soup for a more complete meal.  Either way, this delicious, healthy dish is packed with fiber-rich black beans and plenty of fresh herbs and vegetables.

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

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Mexican Chopped Salad with Creamy Avocado Dressing

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Prep Time10 minutes

Cook Time8 minutes

Total Time18 minutes

Ingredients

  • Creamy Avocado Dressing Ingredients:
  • 1 large avocado, pitted
  • ½ small shallot, peeled and cut in half
  • 3 T. fresh cilantro, 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 cilantro, 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

Instructions

  1. For the dressing, put all of the ingredients in a blender or food processor and pulse until smooth. 2. If required, thin the mixture with a little water to achieve the appropriate consistency. Season with salt and pepper to taste and adjust seasonings as needed. Cover with plastic wrap and place in the refrigerator until ready to use.
  2. Alternatively, you can cook corn on a preheated gas grill over medium direct heat, or inside on a grill pan coated with nonstick cooking spray and set over medium-high heat.
  3. Cook until kernels are slightly browned, flipping the pan one-quarter turn every couple of minutes, until each side is cooked through. Remove the corn from the fire and use a sharp knife to remove the kernels from the cob. Kernels should be saved, whereas cobs should be discarded. Make a mental note to put it aside
  4. In a large salad bowl, combine the chopped iceberg lettuce, arugula, and fresh cilantro and gently toss to combine. Make a mental note to put it aside.
  5. Toss together the diced bell pepper, red onion, black beans, roasted corn kernels, lime juice, and ground cumin in a large mixing bowl until well combined. Season with salt and freshly ground black pepper to taste, then gently toss to blend
  6. . Toss the seasoned black bean mixture with the chopped lettuce in a large mixing basin until everything is evenly distributed. Dress the salad immediately with Creamy Avocado Dressing or your favorite salad dressing and serve immediately. Enjoy!

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 421

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