Easy mexican chopped salad recipe
This Mexican black bean and corn salad is a vibrant and refreshing dish, perfect for summer meals or as a side for barbecues. It’s quick to prepare and packed with flavour.
Ingredients
- 1 can of black beans drained
- 1 can of corn drained
- 1 avocado diced
- 1/2 red onion diced
- 2 medium tomatoes diced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1/3 bunch of parsley chopped
- 1 can of tuna drained
For the Zesty Mexican Dressing:
- 1/4 cup extra virgin olive oil
- Zest and juice of 1 lemon
- 1 garlic clove minced
- 1 tsp chili powder
- 1/2 tsp salt preferably Himalayan
- 1/2 tsp ground cumin
- 1/4 tsp Tabasco
Instructions
- Drain and rinse one can of black beans and one can of corn thoroughly. Place them in a large mixing bowl.
- Dice the red and green bell peppers, tomatoes, red onion, and avocado into small, bite-sized cubes for an even mix of textures and flavors.
- Finely chop the parsley and add it to the bowl. If using, drain and flake in the canned tuna or your choice of protein.
- In a small bowl or bottle, combine 1/4 cup extra virgin olive oil, the zest and juice of a lemon, one minced garlic clove, 1 tsp chili powder, 1/2 tsp salt, 1/2 tsp cumin, and a few drops of Tabasco. Shake or whisk until well blended.
- Pour the vinaigrette over the salad ingredients and gently mix until everything is evenly coated. Serve fresh and enjoy!