I love healthy, hearty salads full of lots of flavors and textures, that’s why I love this vegan Mexican Chopped Salad with Avocado Cilantro Dressing.

The blend of textures and flavors makes every mouthful a celebration!

Of course, the avocado cilantro dressing elevates the whole salad to another level of deliciousness!

This fresh vegan Mexican chopped salad is substantial enough to serve as a light main course on its own.

Or, you can pair it with your favorite soup for a heartier meal.

Either way, this delicious, healthy dish is packed with fiber-rich black beans, fresh corn off the cob and plenty of fresh herbs and vegetables.

Vegan Mexican Chopped Salad with Avocado Cilantro Dressing

Prep time: 10 minutes
Cook time: 8 minutes
Serves: 4

*Tip: If fresh corn is not in season, substitute 1 cup prepared frozen sweet corn and skip Steps 2 and 3 below.

Creamy Avocado Dressing Ingredients:

1 large avocado, pitted
½ small shallot, peeled and cut in half
3 T. fresh cilantro, chopped
¼ c. plain unsweetened coconut yogurt
2 T. extra virgin olive oil
2 T. fresh lime juice
2 t. real organic maple syrup
Optional: 2-3 T. water, if needed
Sea salt and black pepper, to taste

Chopped Salad Ingredients:

*2 large ears fresh corn, husks and silk removed
1 T. extra virgin olive oil
1 head iceberg lettuce, chopped or lettuce greens of choice
2 c. fresh arugula, chopped
¼ c. fresh cilantro, finely chopped
1 medium red bell pepper, diced
½ medium red onion, diced
1 15-oz. can black beans, rinsed and drained
2 T. fresh lime juice
1 t. ground cumin
Sea salt and black pepper, to taste
1 large lime, cut into 8 wedges

Directions:

To prepare the dressing, combine all ingredients in a blender or food processor and blend until smooth.

Add a little water, if necessary, to reach the desired consistency.

Taste and adjust seasonings as desired.

Cover and place in the refrigerator until ready to serve.

Brush corn with olive oil and place on a pre-heated gas grill over medium direct heat, or indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat.

Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done.

Remove from heat and slice kernels from cob with a sharp knife.

Reserve kernels and discard cobs. Set aside.

Add chopped lettuce, arugula, and fresh cilantro to a large salad bowl and toss gently to combine. Set aside.

In a large mixing bowl, combine diced bell pepper, red onion, black beans, roasted corn kernels, lime juice, and ground cumin.

Season with salt and black pepper, to taste, and toss gently to combine.

Add the seasoned black bean mixture to the bowl with the chopped lettuce and toss gently to combine.

Serve immediately with Creamy Avocado Dressing or your favorite salad dressing.

Enjoy!

Have you made a Mexican Chopped Salad?

Share your thoughts and comments with us.

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“Shared at Homestead Blog Hop #309”