Mexican Chopped Salad

A plate of a Mexican style salad with a creamy avocado dressing.

A simple, fresh and flavoursome Mexican Chopped Salad with creamy avocado dressing that's perfect for serving with tacos, nachos, enchiladas and burritos! Have it on the table in under 15 minutes!

5 from 1 vote

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Course: Salad

Cuisine: Mexican

Diet: Vegetarian

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: serves

Calories: 257kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Frying pan
Stove-top

Ingredients

For The Salad

1 tablespoon olive oil
2 corn cobs
3 cups iceberg lettuce shredded
425 g black beans rinsed and drained
1 red capsicum diced
1 avocado diced
200 g cherry tomatoes halved
¼ red onion finely diced
¼ cup spring onions finely diced
¼ cup fresh coriander finely chopped

For The Creamy Avocado Dressing

1 avocado small and ripe
3 tablespoon olive oil
3 tablespoon sour cream
2 tablespoon lime juice
1 tsp minced garlic
salt and pepper to season
2-4 tablespoon water

Instructions

Heat the olive oil in a frying pan over high heat.
Add the corn cobbs and cook on all sides until starting to lightly blacken.
Set aside to cool and then cut the corn kernels off with a knife.
Place the shredded lettuce into a large serving bowl.
Add the corn kernels, black beans, red capsicum, avocado, tomatoes, red onion, spring onions and coriander.
Set aside.
To make the dressing, place all of the dressing ingredients (except for the water) into a blender or Thermomix.
Mix on high until smooth and combined.
Add 2 tablespoon of water and mix to combine.
Check the consistency and if you would like the dressing thinner, add the remaining 2 tablespoon water and mix again.
Stir half of the dressing through the salad and toss to combine.
Serve the salad immediately with the extra dressing on the side.

Notes

RECIPE NOTES & 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.
Water - adding water to the avocado dressing helps thin the dressing to pouring consistency.
Serving - once mixed with the dressing, this 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.

Nutrition