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Mexican Chopped Salad


  • Author: Sprinkles and Sea Salt
Scale

Ingredients

  • 1 15.5oz can black beans, drained and dried
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, sliced thin
  • 1/2 cup cotija cheese, crumbled
  • 1 tbs jalapeño, chopped
  • 2 ears of grilled corn
  • 1 large avocado
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/4 cup olive oil
  • 2 tbs rice wine vinegar
  • 2 tbs lime juice
  • 1 tsp lime zest
  • 1 tbs honey

Instructions

  1. Add black beans, tomatoes, red onion, cotija cheese and jalapeño to a large bowl
  2. Slice the corn off the ears and add to bowl
  3. *Slice the avocado and add it to bowl
  4. Season with sea salt and pepper
  5. Whisk together the olive oil, vinegar, lime juice/zest and honey
  6. Pour dressing over salad and toss
  7. Serve or store in air tight container in the refrigerator up to 4 days

Notes

  • *If you are not going to serve it right away wait to add the avocado so it does not brown