Mexican Chop Salad with a Cilantro Vinagrette

Salads are seriously the perfect thing for summer. Whether it be a small side salad or a big salad that you use as the main course, they always are fresh and filling. This Mexican chop salad is one of my favorites, not only because all the ingredients are southwestern but because I am borderline obsessed with cilantro vinaigrette and you bet this is what I use on this salad!

Salad:

  • 2 heads romaine lettuce, chopped
  • 1 cup pinto beans, cooked and drained
  • 3 tomatoes, chopped
  • 1 red onion, chopped
  • 2 cups corn, grilled and cut off the cob
  • 1/2 cup red bell pepper, chopped
  • 2 avocados, sliced
  • 1 cucumber, diced

Combine all the ingredients into a large salad bowl. Dress with the vinaigrette and serve.

Vinaigrette:

  • 1 part lemon juice
  • 3 parts extra virgin olive oil
  • 1/2 cup finely chopped cilantro
  • salt and pepper to taste

Whisk together these ingredients. Adjust seasoning as needed. Use immediately.

Enjoy!

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0 thoughts on “Mexican Chop Salad with a Cilantro Vinagrette

  1. yum! I love making my own dressings. they make the whole salad taste so much better than using the bottled stuff.

  2. I am craving southwest food tonight and this is the perfect salad to accompany our meal. Thanks for sharing this! it is beautiful!

  3. Just made your gazpacho salad (I linked back to your blog) and can't wait to try this cilantro chopped salad. This looks amazing!

  4. Hi, Gaby! It's been ages since I've left a proper message on your blog but I've seen all that you've been up to. I'm so happy to hear that culinary school graduation is coming up – good luck with the remainder!

    This salad has so many of my favorites – cukes, avocado, corn and beans (although, I may have to switch out to black beans – the hubs' favorite). This is an excellent summer meal!

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