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–+ servings
Mexican chopped salad in a large salad bowl.
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5 from 5 votes

Mexican Chopped Salad

This Mexican chopped salad has grilled corn seasoned with cumin and chili powder along with black beans, tomatoes, peppers, avocados and romaine.
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Salads
Cuisine: Mexican, Tex-Mex
Servings: 6
Author: Paige Adams

Ingredients

For corn

  • 2 tablespoons olive oil
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 ears corn

For dressing

  • 1 garlic clove minced
  • 1 tablespoon honey
  • Juice of 2 limes
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For salad

  • 2 romaine hearts chopped
  • 1 15-ounce can black beans drained and rinsed
  • 1 cup halved cherry tomatoes
  • 1 bell pepper diced
  • 1/4 cup finely diced red onions
  • 1 avocado diced
  • 1/4 cup crumbled cotija cheese or feta
  • 1/4 cup chopped cilantro

Instructions

  • Preheat a gas or charcoal grill on high heat.
  • For the corn, whisk together the olive oil, cumin, chili powder, salt and pepper in a small bowl. Drizzle the oil mixture over the corn, and rub it or brush it to coat it all over. Grill the corn until it is lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cobs.
  • For the vinaigrette, whisk the garlic, honey, lime juice, olive oil, salt and pepper in a bowl.
  • To assemble the salad, combine the romaine, grilled corn, black beans, peppers, onions, avocados, cheese and cilantro in a large bowl.
  • Drizzle the dressing into the salad. Toss to combine. 

Video

Notes

You can store leftovers up to 3 days in an airtight container in the refrigerator. Keep the dressing separate. If you are planning to have leftovers, try not to toss that portion of the salad into the dressing, so it does not become soggy when it is stored.
If you don't have a grill, you can roast the corn in the oven:
  1. Preheat the oven to 400 degrees F. 
  2. Slice the kernels off the ears of corn.
  3. Stir the corn with the olive oil, cumin, chili powder, salt and pepper in a small bowl.
  4. Spread the corn across a sheet pan in a single layer. Roast for 22-25 minutes until the kernels are lightly browned. 
You can use frozen corn kernels as long as you thaw them or canned corn that has been drained and rinsed. If you make this substitution, roast the corn in the oven. 

Nutrition

Calories: 208kcal | Carbohydrates: 11g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 6mg | Sodium: 470mg | Potassium: 391mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4177IU | Vitamin C: 40mg | Calcium: 58mg | Iron: 1mg