Chopped Salad – Mexican Style

Clearly there is no end to the number of combinations of chopped salads that are possible. This is one of my favorites. Inspired by Mexican flavors, this is a quick and easy meal to put together.

1 cup canned black beans, drained and washed
1 cup frozen corn, thawed to room temperature
1/2 red onion, finely chopped
1 medium tomato, diced
2 cups fresh baby spinach, roughly chopped
2 ripe avocados, pitted, flesh removed and roughly cubed
1 jalapeño, finely chopped
2 tbsp cilantro, finely chopped
3 tbsp lime juice
1 tsp salt

In a large serving bowl, add the jalapeños, cilantro, lime juice and salt Mix well and let sit for a minute. Add the black beans, corn, onions, and spinach and mix well together.  Add the tomatoes and avocados in the end, and toss gently so they don’t get bruised or mushy. Taste for seasoning, and you may need to adjust the salt/lime juice ratio to your taste.

Serve with crushed tortilla chips on top. (optional)


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