Vegan Mexican Chopped Salad recipe

This vibrant Vegan Mexican Chopped Salad is a celebration of flavors and textures, featuring an array of fresh vegetables, protein-packed beans, creamy avocado, and zesty lime dressing. It’s perfect as a light lunch or a colorful side dish for any Mexican-inspired meal.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 large red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1 cup jicama, diced
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Tortilla chips (optional, for serving)

Instructions:

1. In a large bowl, combine the black beans, corn, red bell pepper, cherry tomatoes, red onion, jicama, avocado, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Taste and adjust seasoning if necessary.
5. Serve the salad immediately, or refrigerate for about 30 minutes to allow the flavors to meld together.
6. Garnish with additional cilantro if desired and serve with tortilla chips on the side.

Enjoy your delicious and nutritious Vegan Mexican Chopped Salad!