Vegan Mexican Chopped Salad with Avocado Dressing Recipe
This Vegan Mexican Chopped Salad with Avocado Dressing is a vibrant and flavorful dish bursting with fresh vegetables, smoky grilled corn, creamy avocado, and zesty spices. Ready in just 20 minutes, it’s a perfect light and nutritious meal or side that combines textures and colors beautifully while keeping things dairy-free, gluten-free, and vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Salad
- 2 teaspoons olive oil
- 1 ear corn (husks and silk removed)
- 2 bell peppers (1 red, 1 green)
- 4 medium-sized tomatoes (red and yellow)
- 1/2 red onion
- 2 scallions
- 170 grams (1 cup) black beans (pre-boiled or canned, rinsed)
- 1 avocado
Avocado Dressing
- 1 avocado
- 80 ml (1/2 cup) water (more to adjust consistency)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Instructions
- Grill Your Corn: Use a broiler or griddle pan to cook the corn. Heat 2 teaspoons of olive oil over medium-high heat and grill the whole corn cob with the lid closed for about 15 minutes, turning every 5 minutes until the kernels have black char marks and feel soft when pierced with a fork. Let the corn cool slightly then carefully cut off the kernels with a knife.
- Chop the Veggies: While the corn grills, dice the red and green bell peppers, red and yellow tomatoes, half a red onion, scallions, and one avocado. Arrange these chopped vegetables in four bowls or plates in sections for a visually appealing presentation, or toss together if preferred. Add the pre-boiled or canned and rinsed black beans along with the grilled corn kernels.
- Make the Dressing: In a food processor or using an immersion blender, combine the pitted and peeled avocado, 80 ml water, 2 tablespoons extra virgin olive oil, 1 tablespoon lime juice, 1 teaspoon chili powder, 1/4 teaspoon ground cumin, and a pinch each of salt and freshly ground black pepper. Blend until the mixture is smooth and creamy. Adjust water quantity if needed to reach desired dressing consistency.
- Serve: Pour the creamy avocado dressing generously over the chopped salad, toss gently if preferred, and serve immediately to enjoy the fresh, vibrant flavors.
Notes
- You can use canned corn if fresh corn is not available but grilling fresh corn enhances the smoky flavor.
- If you don’t have a food processor, an immersion blender works well for making the dressing.
- Adjust chili powder quantity based on your heat preference.
- Adding fresh cilantro or jalapeños can add extra zest and flavor if desired.
- This salad keeps well refrigerated for up to 1 day but is best eaten fresh.
