Mexican Chopped Salad Bowl
This Mexican Chopped Salad Bowl is a vibrant, flavor-packed meal loaded with crisp romaine, black beans, corn, avocado, and cotija cheese, all tossed in a zesty lime cumin vinaigrette. It comes together in under 20 minutes and works perfectly as a standalone lunch, a side for tacos, or a customizable meal-prep bowl. Fresh, satisfying, and endlessly adaptable.
Equipment
- Large mixing bowl
- Sharp chef's knife
- Cutting board
- Small bowl or jar for dressing
- Whisk
Ingredients
Salad
- 4 cups romaine lettuce chopped into bite-sized pieces
- 15 oz canned black beans drained and rinsed
- 1 cup corn kernels fresh, canned, or thawed from frozen
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely diced
- 1 large avocado diced
- 1/3 cup cotija cheese crumbled
- 1/4 cup fresh cilantro roughly chopped
- 1/2 cup tortilla strips store-bought or homemade
- 1 small jalapeño seeded and minced, optional
Lime Cumin Dressing
- 3 tablespoons olive oil
- 3 tablespoons fresh lime juice about 2 limes
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Make the dressing: In a small bowl or jar, whisk together the olive oil, fresh lime juice, honey, ground cumin, garlic powder, salt, and pepper until fully combined. Taste and adjust seasoning as needed. Set aside.
- Prep the vegetables: Chop the romaine into bite-sized pieces and place in a large mixing bowl. Halve the cherry tomatoes, finely dice the red onion and jalapeño, and set all vegetables aside. Dice the avocado last and toss it with a small squeeze of lime juice to prevent browning.
- Build the salad base: Add the black beans, corn, cherry tomatoes, red onion, and jalapeño to the bowl with the romaine. Toss gently to distribute all the ingredients evenly throughout the bowl.
- Dress the salad: Drizzle about two-thirds of the dressing over the salad and toss well to coat everything lightly. Add more dressing to taste, starting conservatively to avoid overdressing.
- Add delicate toppings: Gently fold in the diced avocado and half of the fresh cilantro, being careful not to mash the avocado as you toss.
- Finish and serve: Transfer to serving bowls and top each portion with crumbled cotija cheese, tortilla strips, and the remaining cilantro. Serve immediately for the best crunch and freshness.
Notes
Tip: For extra smoky flavor, blister the corn in a dry skillet over high heat for 3 to 4 minutes before adding it to the salad. Storage: Keep undressed components in an airtight container in the fridge for up to 3 days. Store dressing separately in a jar for up to 5 days. Add avocado fresh when serving. This salad is not suitable for freezing. Common mistake: Avoid overdressing. Start with less dressing than you think you need, toss, then add more gradually.