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Mexican Chopped Salad with a Citrus Vinaigrette

Mexican Chopped Salad with a Citrus Vinaigrette

I saw this recipe on Better Recipes and couldn’t wait to make it. I loved the flavor of the vinaigrette and the crunch of all the veggies in the salad. It was refreshing, healthy, and super delicious. We all enjoyed it and gobbled it right up. I had the leftovers the following day, and aside from the soggy lettuce, it was still crunchy, flavorful, and delicious. This is a terrific salad that would pair nicely with most Mexican main dishes.

Mexican Chopped Salad with a Citrus Vinaigrette

Combine the cumin, coriander, cayenne, orange juice, orange zest, lime juice, lime zest, olive oil, sea salt, and freshly cracked pepper, to taste together in a bowl. Whisk until well combined. Set aside.

Mexican Chopped Salad with a Citrus Vinaigrette

Chop the tomatoes, green onions, avocado, bell pepper, and romaine lettuce. Drain and rinse the black beans and thaw the frozen corn and edamame. Place the chopped romaine lettuce in the bottom of a dish. Arrange the remaining salad ingredients on top of the lettuce in rows. Toss with vinaigrette, to taste, when ready to serve. Sprinkle the top with cheese and cilantro. Serve and enjoy.

Mexican Chopped Salad with a Citrus Vinaigrette

 

Mexican Chopped Salad with a Citrus Vinaigrette

Mexican Chopped Salad with a Citrus Vinaigrette

Total Time: 15 minutes
Servings: 4 +

Ingredients

  • Vinaigrette:
  • ½ tsp cumin
  • ½ tsp coriander
  • Dash cayenne pepper
  • 1 clove of garlic minced
  • 2 tbsp fresh orange juice
  • ¼ tsp orange zest
  • 2 tbsp fresh lime juice
  • ¼ tsp finely grated lime zest
  • ½ tbsp agave syrup or honey
  • 2 ½ tbsp olive oil
  • Sea Salt and Freshly cracked Pepper to taste
  • Salad:
  • 1 cup grape tomatoes halved
  • 2 green onions chopped
  • ½ can black beans rinsed and drained
  • 1 avocado diced
  • 1 small orange bell pepper diced
  • 1 cup pre-cooked edamame
  • 1 cup corn frozen (thawed)
  • 1 cup of romaine lettuce chopped finely
  • Garnishes:
  • Cotija cheese crumbled
  • 3 tbsp fresh cilantro chopped

Instructions

  • Combine the cumin, coriander, cayenne, orange juice, orange zest, lime juice, lime zest, olive oil, sea salt, and freshly cracked pepper, to taste together in a bowl. Whisk until well combined. Set aside.
  • Chop the tomatoes, green onions, avocado, bell pepper, and romaine lettuce. Drain and rinse the black beans and thaw the frozen corn and edamame. Place the chopped romaine lettuce in the bottom of a dish. Arrange the remaining salad ingredients on top of the lettuce in rows. Toss with vinaigrette, to taste, when ready to serve. Sprinkle the top with cheese and cilantro. Serve and enjoy.
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19 Comments

  1. I love the arrangement of cobb salads and this is a fresh twist on the traditional cobb salad. This is definitely a recipe I will try. Thanks!

  2. I love this take on a chopped salad, which can get a little boring with only the usual suspects in it!

  3. YUM! I have been going salad crazy of late … always looking for another take!

  4. Hi Pam,
    What a great and colourful salad.
    Cheers,
    Lia.

  5. Great salad! I love how the ingredients are arranged in rows. So pretty! And the flavors in the dressing sound wonderful!

  6. This looks so great- almost like a salad version of 7 layer dip, but with way healthier layers!

  7. Joyce Dlugatch says:

    Just found your blog..printing recipes like crazy! I love food pics and love recipes that show the beautiful colors of our food. We live in a great country. Thanks for your inspirations . I’m off to the kitchen..

  8. edamame–great touch! this is a salad i could enjoy every day.

  9. that vinaigrette sounds so good!
    I eat a lot of salads so I’m always looking for new ways to jazz em up–if that’s possible. LOL

  10. The edamame throws me but I think I ‘d like this. Can I throw some grilled spicy chicken in there?