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Community Recipe

Tex-Mex Chopped Salad with Cilantro-Lime Vinaigrette

This vibrant Tex-Mex chopped salad is bursting with fresh flavors and textures. The cilantro-lime vinaigrette perfectly complements the mix of romaine lettuce, black beans, roasted corn, jicama, and pepitas. Feel free to add avocado for extra creaminess! It's a quick and easy meal that's perfect for lunch or meal prep.

Recipe by Olivia H
SaladsMexicanServings: 4
Tex-Mex Chopped Salad with Cilantro-Lime Vinaigrette

Ingredients

  • Romaine lettuce1 head
  • (15 oz), rinsed and drained Black beans1 can
  • (fresh or frozen) Roasted corn1 cup
  • cup, peeled and diced Jicama1/2
  • Pepitas (pumpkin seeds)1/4 cup
  • cup, chopped Fresh cilantro1/4
  • Lime juice2 tablespoons
  • Olive oil3 tablespoons
  • Honey1 teaspoon
  • clove, minced Garlic1
  • Chili powder1/2 teaspoon
  • Salt1/4 teaspoon
  • Black pepper1/4 teaspoon
  • Avocado (optional)1

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Method

1

Prepare the vinaigrette: In a small bowl, whisk together the cilantro, lime juice, olive oil, honey, garlic, chili powder, salt, and pepper.

2

Chop the romaine lettuce into bite-sized pieces.

3

In a large bowl, combine the chopped romaine lettuce, black beans, roasted corn, and jicama.

4

Add the pepitas to the salad.

5

Pour the cilantro-lime vinaigrette over the salad and toss gently to combine.

6

If desired, add sliced avocado to the salad.

7

Serve immediately or chill for later.

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