Description
This vibrant Mexican Chopped Salad combines fresh romaine lettuce, cherry tomatoes, cucumber, red onion, black beans, corn, and feta cheese, all tossed in a zesty lime and chili powder dressing. Perfect as a light lunch or a colorful side dish, this salad is bursting with fresh flavors and a touch of spice for a delicious and healthy meal.
Ingredients
Scale
Salad
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup black beans, drained and rinsed
- 1/4 cup corn kernels (canned, drained or fresh/frozen cooked)
- 1/4 cup feta cheese, crumbled
Dressing
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare ingredients: Gather all ingredients and wash fresh produce thoroughly under cool running water.
- Wash and chop lettuce: Pat romaine lettuce dry and chop into bite-sized pieces, placing them into a large mixing bowl.
- Prepare tomatoes: Halve the rinsed cherry tomatoes and add to the bowl with lettuce.
- Dice cucumber: Peel the cucumber if desired, then dice into small pieces and add to the bowl.
- Slice onion: Thinly slice the peeled red onion and add to the salad.
- Chop cilantro: Remove tough stems, finely chop cilantro, and sprinkle into the bowl.
- Add beans and corn: Rinse drained black beans and add along with the drained corn kernels to the salad bowl.
- Make dressing: In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, salt, and black pepper until well combined.
- Toss salad: Pour the dressing over the salad and toss gently to combine all ingredients evenly.
- Add cheese: Sprinkle crumbled feta cheese over the top and give the salad a final gentle toss before serving.
Notes
- For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño to the salad.
- Use fresh corn kernels if available for a sweeter flavor; simply grill or boil and cool before adding.
- This salad can be made ahead and stored in the fridge for up to 24 hours, but add feta cheese just before serving to keep it fresh.
- Feel free to substitute feta with cotija cheese for a more authentic Mexican flavor.
- Make it vegan by omitting the feta cheese or replacing it with a plant-based alternative.
