Mexican Chopped Salad

This flavour-packed Mexican chopped salad is full of big, bold ingredients including black beans, grilled corn, avocado, crunchy lettuce and red onion tossed through a creamy avocado-lime dressing. The perfect side for nachos, burritos and tacos!

Packed with so much flavour in every bite, this flavoursome salad is on the table in just 15 minutes!

This simple, fresh and delicious Mexican chopped salad is the perfect side to serve with tacos, nachos, enchiladas and burritos for an easy family dinner.

Made with everyday ingredients, and requiring hardly any cooking, this easy healthy salad is packed with healthy fresh vegetables, and the sour cream avocado dressing is SO good!

Like my chickpea avocado salad, Cypriot grain salad and roast vegetable couscous salad, this easy salad recipe is SUCH a tasty side dish, and perfect to take to BBQs or family get-togethers, but also makes a delicious and filling salad when enjoyed on its own!

Why You're Going To Love This Recipe

• Quick and easy - this easy Mexican salad is ready to enjoy in just 15 minutes!
• Vegetarian - whether you are vegetarian or choosing to eat less meat, this salad is a great vegetarian side dish or light meal.
• Gluten-free - this salad is suitable for those on a gluten-free diet.
• Packed with flavour - with sweet grilled corn, red onions, crunchy lettuce, creamy avocado and fresh coriander all tossed in a creamy avocado lime dressing, this salad is bursting with flavour in every bite!

What You Need

You need a handful of fresh vegetables and black beans, plus a few fridge and store-cupboard staples to make this easy chopped Mexican salad with a delicious creamy avocado dressing!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

For The Salad

• Olive oil - for cooking the corn. Regular olive oil is fine to use here.
• Corn cobs - fresh corn cobs are the best, but you could use drained tinned corn if they're out of season.
• Iceberg lettuce - or substitute with romaine lettuce.
• Black beans - I like to use Old El Paso Black Beans in this salad - just rinse and drain the black beans before adding to the salad. You can use other brands of tinned black beans, or substitute with tinned drained kidney beans if you prefer.
• Red capsicum - also known as red bell pepper.
• Avocado - use a firm but ripe avocado.
• Cherry tomatoes - or grape tomatoes. I like to use cherry tomatoes for their sweet flavour, however if you prefer use ripe tomatoes and chop in to bite-size pieces.
• Red onion - finely diced red onion adds a splash of colour as well as flavour.
• Spring onions - also known as scallions. These add a fresh sweet onion flavour that is milder than the red onion.
• Fresh coriander - also known as cilantro.

For The Creamy Avocado Dressing

• Avocado - choose a small, ripe avocado for the dressing. If the avocado isn't ripe the dressing won't be as creamy!
• Olive oil - either regular olive oil or extra virgin olive oil.
• Sour cream - use either full-fat sour cream (which makes the dressing extra creamy!) or light sour cream, alternatively you can substitute with Greek yogurt.
• Lime juice - adds a Mexican-style tang to the dressing. Use either lime juice from fresh limes, or buy ready-squeezed lime juice.
• Garlic - either use a fresh garlic clove and crush it yourself, or use jarred store-bought minced garlic for ease.
• Salt and pepper - to taste.
• Water - adding water to the avocado dressing helps thin the dressing to the right pouring consistency.

Equipment Required

You don't need any fancy equipment to make this fresh and vibrant avocado and corn salad with black beans and lettuce!

Just a frying pan to char the corn, a sharp knife, a large serving bowl and a Thermomix or blender to make the dressing!

Step By Step Instructions

This creamy, crunchy and fresh Mexican inspired salad takes just 10 minutes to prepare!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - Char The Corn

Heat the olive oil in a frying pan over high heat. Cook the corn cobs until starting to lightly blacken on all sides. Set the corn aside to cool and then cut the kernels off with a sharp knife. 

Step 2 - Combine The Salad Ingredients

Shred the lettuce and place into a large serving bowl. 

Add the cooled corn kernels, drained and rinsed black beans, diced red capsicum, diced avocado, halved cherry tomatoes, chopped red onion, chopped spring onions and coriander.

Step 3 - Make The Avocado Dressing

Place the avocado, olive oil, lime juice, sour cream, garlic and salt and black pepper into a blender or Thermomix. Mix on high until smooth. 

Add half of the water and mix to combine. Check the consistency of the dressing. If the dressing is too thick, add the remaining water and mix again. 

Stir half of the dressing through the salad and toss to combine. 

Serve Mexican chopped salad immediately with the extra dressing on the side.

Expert Tips

• Spice - for a kick of heat, add a pinch of chilli powder or cayenne pepper to the dressing.
• Corn - you can use tinned corn kernels if you prefer, however, grilling fresh corn cobs adds so much extra flavour to the salad.
• Serving - once mixed with the dressing, Mexican chopped salad is best served straight away.
• Leftovers - leftover dressing will keep in the fridge for up to 3 days.
• Freezing - this salad recipe is not suitable for freezing.

FAQs

Related Recipes 

Here are some more of my popular healthy and delicious salad recipes, all perfect for family dinners as well as for entertaining!

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