Mexican Chopped Salad

Chop romaine lettuce into bite-sized pieces and place in a large bowl.

Halve cherry tomatoes and add to the bowl.

Dice cucumber and bell pepper, then add to the salad.

Finely chop red onion and jalapeño, adding them to the mixture.

Drain and rinse black beans, then fold them into the salad.

Add corn to the bowl, mixing gently.

Dice avocado and add on top of the salad just before serving.

Chop fresh cilantro and sprinkle over the salad.

In a separate bowl, whisk together lime juice, olive oil, salt, and black pepper.

Drizzle the dressing over the salad and toss gently to combine.

Taste and adjust seasoning if necessary.

Serve immediately, garnished with crumbled queso fresco.

Equipment Needed

Dietary

Allergens