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How to make the best Mexican chopped salad

Follow this easy recipe from our favorite guest bloggers, Momma Lew to make the best Mexican chopped salad.  Add some yummy and creamy Avocado dressing to this Mexican chopped salad for the best light dinner or side dish.

This salad is fresh and delicious all summer long, however, it’s a great recipe for celebrating Cinco de Mayo!  Be sure and visit Momma Lew’s Blog for more of her awesome recipes today!

Mexican chopped salad

Mexican chopped salad recipe

Creamy Avocado Dressing Ingredients:

1 large avocado, pitted
½ small shallot, peeled and cut in half
3 T. fresh cilantro, chopped
¼ c. plain Greek yogurt
2 T. extra virgin olive oil
2 T. fresh lime juice
Two t. honey
Optional: 2-3 T. water, if needed
Sea salt and black pepper, to taste

Chopped Salad Ingredients:

*2 large ears fresh corn, husks and silk removed
1 T. unsalted butter, melted
1 head iceberg lettuce, chopped
2 c. fresh arugula, chopped
¼ c. fresh cilantro, finely chopped
1 medium red bell pepper, diced
½ medium red onion, diced
1 15-oz. can black beans, rinsed and drained
2 T. fresh lime juice
1 t. ground cumin
Sea salt and black pepper, to taste
1 large lime, cut into 8 wedges

Assemble your salad ingredients


  1. To prepare the dressing, combine all ingredients in a blender or food processor and blend until smooth. Add a little water, if necessary, to reach the desired consistency. Taste and adjust seasonings as desired. Cover and place in the refrigerator until ready to serve.


  1. Brush corn with melted butter and place on a pre-heated gas grill over medium direct heat, or indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat.


  1. Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done. Then, remove from heat and slice kernels from cob with a sharp knife. Reserve kernels and discard cobs. Set aside.


  1. Add chopped iceberg, arugula, and fresh cilantro to a large salad bowl and toss gently to combine. Set aside.


  1. In a large mixing bowl, combine diced bell pepper, red onion, black beans, roasted corn kernels, lime juice, and ground cumin. Season with salt and black pepper, to taste, and toss gently to combine.


  1. Add the seasoned black bean mixture to the bowl with the chopped lettuce and toss gently to combine. Serve immediately with Creamy Avocado Dressing or your favorite salad dressing. Enjoy!

Chopped salads are so popular right not but why pay for storebought versions when you can make an even better salad right at home







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