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