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mexican salad in a bowl with vinaigrette on the left and fork on the right

Mexican Chopped Salad

Melissa Champagne
Super simple, nutrient-dense, plant-based salad. Rich in fiber and vitamins, this salad can be eaten as a meal or as a side for Taco Tuesday!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Total Time 10 minutes
Course Lunch, Side Dish
Cuisine Mexican
Servings 6
Calories 105 kcal

Equipment

  • veggie chopper
  • cutting board
  • chef knife

Ingredients
  

  • 1 15 oz can black beans
  • 1 15 oz can corn
  • 3 celery stalks
  • 1 red pepper orange is great too
  • 1/4 red onion
  • 1/2 bunch cilantro
  • 1 avocado

Vinaigrette

  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar or lemon juice
  • 1 tbsp date syrup date paste is great too
  • 1/4 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder

Instructions
 

  • Drain and rinse the black beans and corn, then chop the celery, red pepper, red onion, cilantro, and avocado.
  • Combine the beans, corn, and chopped vegetables in a large bowl.
  • In a small bowl (or Mason jar), whisk together olive oil, red wine vinegar or lemon juice, date syrup, salt, onion powder, garlic powder, and chili powder.
  • Pour the vinaigrette over the salad and toss gently to coat.
  • Serve immediately and enjoy!

Nutrition

Calories: 105kcalCarbohydrates: 5gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 105mgPotassium: 229mgFiber: 3gSugar: 1gVitamin A: 774IUVitamin C: 29mgCalcium: 9mgIron: 0.4mg
Keyword avocado, Banana Lemon juice, black beans, celery, cilantro, corn, red onion, red pepper
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