Mexican Chopped Salad

We don’t do salads often because I find without meat, it’s a lot harder to get full from them. Since this one has avocado, black beans and a rich creamy dressing it does a good job at filling you up. This is a perfect lunch!


  • 2 Avocados
  • 1 head of butter lettuce
  • 1 Red Red Bell Pepper
  • 1 Orange Bell Pepper
  • 1 can Black Beans
  • 1 Cup frozen corn (thawed)
  • 1/2 cup chopped green onions
  • 1-2 cups halved cherry tomatoes
  • Cilantro
  • 1/2 tsp cumin
  • 2.5 tbsp olive oil
  • Juice from half a lime
  • 1/3 cup water

Chop the butter lettuce, bell peppers, green onions, cherry tomatoes (in half), one of the avocados, and the cilantro.  Drain the black beans.

For the dressing combine the other avocado, lime juice, oil, water, cumin, salt, pepper, and half of the cilantro in the blender until smooth and creamy.


Combine all of the ingredients, toss with the dressing and top with remaining cilantro.




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