This Vegan Mexican Chopped Salad is so full of fresh veggies, crunchy romaine lettuce and a wonderful lime and garlic vinaigrette. Add in some black beans, roasted corn and crunchy tortilla strips for the WIN! It is the perfect compliment to tacos, enchilada’s, tamales or it can stand on its own as a meal!
Vegan Mexican Chopped Salad
The Mexican Chopped Salad is loaded with veggies, fresh romaine and wonderful lime and garlic vinaigrette. The perfect compliment to tacos, enchilada's, tamales or it can be a meal in itself!
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Ingredients
The Dressing
- 1/4 Cup Freshly squeezed lime juice
- 4 T Olive Oil
- 2 T Maple Syrup
- 2 to 3 Cloves Garlic Minced
- 1+ t Cumin
- 1 t Salt and Pepper
The Salad
- 1 Large Head Romaine lettuce Washed and Chopped
- 2 Zucchini Chopped
- 1/2 Red Onion Diced
- 1 Green Pepper Chopped
- 1 Can Black Beans Drained and washed
- 1 Can Corn – or 4 ears of fresh corn if in season
- 3 Tomato's Chopped
- 1/2 Cup Cilantro Chopped
- 1 Package Tortilla Strips
- Salt and Pepper to taste
Instructions
The Dressing
- In a covered bowl, mix all the ingredients together. Place in the refrigerator for at least 30 minutes.
The Salad
- I like to pan roast the corn. It adds a depth of flavor. You DO NOT need to do this. If you do, add a little oil to a fry pan. Add the drained corn or fresh corn cut from the cob. I add some garlic salt, cumin and chili powder and saute until the corn just starts to brown. Remove from heat.
- If you are using fresh corn on the cob, you can coat with light oil and sprinkle on the garlic salt, cumin and chili powder. Place on a hot grill until the corn starts to brown. Let cool, and slice the kennels from the cob.
- All all the other fresh veggies, black beans, and corn to the lettuce. Mix well.
- I like to dress each salad individually. That way, if you have leftovers (which you will), they will stay fresh and not soggy with the dressing.
- Top with the tortilla strips and ENJOY!
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