Vegan Mexican Chopped Salad with Avocado Dressing
User Reviews
4.4
Vegan Mexican Chopped Salad with Avocado Dressing
Description
This Vegan Mexican Chopped Salad is built around fresh, chopped vegetables including grilled corn kernels, diced red and green bell peppers, mixed red and yellow tomatoes, red onion, scallions, avocado, and black beans. The corn is grilled in olive oil until soft with charred marks, enhancing a smoky layer. The vegetables are arranged chopped and mixed, providing varied textures.
The avocado dressing blends ripe avocado with water, olive oil, lime juice, chili powder, cumin, salt, and black pepper into a smooth sauce, adding creaminess and a mild spice that pairs well with the fresh vegetables. Tossing or plating the salad in sections lets the eater appreciate the distinct components.
This salad suits Mexican-inspired meals and can accompany tacos, burritos, or fajitas. The recipe notes suggest preparing components ahead, storing dressing separately, and assembling just before serving to maintain freshness. The dressing can also be used for similar dishes like grilled corn and black bean salads or as a dip.
Substitutions include canned corn and beans for convenience, lemon or apple cider vinegar in place of lime juice, and optional garlic powder for added zing. The salad is best eaten fresh to preserve texture and flavor.
Ingredients
For the vegan Mexican chopped salad:
- 2 teaspoons olive oil
- 1 ear corn husks and silk removed
- 2 bell pepper red and green
- 4 tomato red and yellow, medium-sized
- 1/2 red onion
- 2 scallions
- 1 avocado
- 170 grams or 1 cup black beans pre-boiled or canned
For the avocado dressing:
- 1 avocado
- 80 ml water more to adjust the consistency
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon cumin
- salt freshly ground, to taste
- black pepper freshly ground, to taste
Instructions
- GRILL YOUR CORN: Use a broiler or a griddle pan to grill corn. Heat a lug of olive oil over medium-high heat and grill the whole corn cob for 15 minutes, lid closed, turning every 5 minutes, until the cob has black burn marks here and there and the kernels are soft (you can check it by piercing the cob with a fork). Let it cool a bit and remove the kernels with a knife.
- CHOP THE VEGGIES: While your corn is grilling, chop the veggies. Dice red and green bell pepper, red and yellow tomatoes, red onion, scallions and avocado and arrange in four bowls or plates, creating sections (or just toss it all together if you prefer). Add already boiled (or canned and rinsed) black beans and the broiled corn kernels.
- MAKE THE DRESSING: Pit and peel avocado, add water, olive oil, lime juice, chili powder, cumin, a pinch of salt and freshly ground black pepper and process with a food processor or an immersion blender until smooth. Pour the dressing over the salad. Enjoy!
Notes
- Prepare dressing and chop veggies ahead; drain veggies before assembling to avoid watery salad.
- Store dressing separately in the refrigerator for up to 3 days.
- Use dressing on other dishes like grilled corn, tempeh tacos, or couscous salads.
- Consider substituting lemon juice or apple cider vinegar if lime is unavailable.
- Canned corn and black beans can replace fresh for convenience.
- Omit raw red onion if a milder taste is preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Sodium | 184mg | 8% |
| Potassium | 1132mg | 24% |
| Fiber | 13g | 52% |
| Sugar | 8g | 16% |
| Vitamin C | 108.8mg | 121% |
| Calcium | 51mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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