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.

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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Mexican Chopped Salad with a Citrus Vinaigrette

Yield: 4+

Total Time: 15 min.

Ingredients:

Vinaigrette:

1/2 tsp cumin
1/2 tsp coriander
Dash cayenne pepper
1 clove of garlic, minced
2 tbsp fresh orange juice
1/4 tsp orange zest
2 tbsp fresh lime juice
1/4 tsp finely grated lime zest
1/2 tbsp agave syrup or honey
2 1/2 tbsp olive oil
Sea Salt and Freshly cracked Pepper, to taste

Salad:

1 cup grape tomatoes, halved
2 green onions, chopped
1/2 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

Directions:

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.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Better Recipes

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19 Responses to “Mexican Chopped Salad with a Citrus Vinaigrette”

  1. 1

    Jenn — November 15, 2013 @ 4:19 am

    Funny you should post this.. I just recently had a Stetson Chopped Salad from a restaurant out here.. very similar to this… I think I dreamed about for two weeks after.. lol.. it was so good!!! (http://www.tastebook.com/recipes/821399-Stetson-Chopped-Salad) You could get it with avocado, chicken, or smoked salmon…

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  2. 2

    pam (Sidewalk Shoes) — November 15, 2013 @ 9:07 am

    I love how you arranged it. I am much too lazy to make my food look that good!

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  3. 3

    Carmen Rosa — November 15, 2013 @ 9:33 am

    This salad looks so fresh and tasty!

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  4. 4

    Caroline Taylor — November 15, 2013 @ 10:13 am

    Lovely simple idea.

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  5. 5

    Jovina Coughlin — November 15, 2013 @ 3:35 pm

    Almost like a cobb salad minus the meat and eggs. Looks really good.

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  6. 6

    Angie — November 15, 2013 @ 5:39 pm

    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!

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  7. 7

    Joanne — November 15, 2013 @ 6:22 pm

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

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  8. 8

    Susan — November 15, 2013 @ 6:26 pm

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

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  9. 9

    Pamela @ Brooklyn Farm Girl — November 15, 2013 @ 9:13 pm

    It makes me so happy to see that you used edamame in this salad, I can’t get enough. Looks so fresh!

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  10. 10

    Angie@Angie's Recipes — November 16, 2013 @ 4:43 am

    This is my kind of salad, Pam. Looks so fresh and tasty.
    I wish you a wonderful weekend!
    Angie

    [Reply]

  11. 11

    Lia — November 16, 2013 @ 11:04 am

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

    [Reply]

  12. 12

    Andrea@WellnessNotes — November 16, 2013 @ 6:17 pm

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

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  13. 13

    yellowfish — November 16, 2013 @ 8:08 pm

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

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  14. 14

    Anne ~ Uni Homemaker — November 16, 2013 @ 9:35 pm

    What a lovely salad! Yum! Enjoy the rest of your weekend Pam!

    [Reply]

  15. 15

    Joyce Dlugatch — November 17, 2013 @ 2:47 pm

    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..

    [Reply]

  16. 16

    grace — November 17, 2013 @ 2:51 pm

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

    [Reply]

  17. 17

    Dawn @ Words Of Deliciousness — November 17, 2013 @ 7:52 pm

    The vinaigrette sounds amazing. Love this salad.

    [Reply]

  18. 18

    vanillasugarblog — November 18, 2013 @ 4:08 pm

    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

    [Reply]

  19. 19

    Chris — November 23, 2013 @ 6:22 am

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

    [Reply]

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