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Mexican Chopped Salad with Avocado Dressing

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Lunch, Salad
Cuisine: Mexican, Vegan, WFPB
Keyword: mexican chopped salad
Servings: 4
Calories: 369kcal

Ingredients

For the salad

  • 2 teaspoons olive oil OPTIONAL
  • 1 cup sweet corn rinsed and drained
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 4 roma tomatoes diced
  • 1/2 red onion diced
  • 2 scallions
  • 1 avocado
  • 1 cup black beans rinsed and drained

For the avocado dressing:

  • 1 avocado pitted and peeled
  • 1/2 cup water or more as needed
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lime juice
  • 1/4 tsp ground cumin
  • salt to taste
  • black pepper to taste

Instructions

  • Chop the veggies. Mix the ingredients in a bowl.
  • Add all the dressing ingredients in a blender and blend until smooth. Pour the dressing over the salad.
  • Serve or store refrigerated in a lidded container.

Notes

Refrigerate the avocado dressing in an air-tight container or jar for up to 3 days.

Nutrition

Calories: 369kcal | Carbohydrates: 35g | Protein: 9g | Fat: 25g | Saturated Fat: 4g | Sodium: 17mg | Potassium: 1022mg | Fiber: 14g | Sugar: 7g | Vitamin A: 1865IU | Vitamin C: 85.8mg | Calcium: 40mg | Iron: 2.2mg
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