Mexican Chopped Salad with Creamy Avocado Dressing

This chopped salad is absolutely scrumptious! The layers upon layers of onion, black beans, and roasted corn all come together providing a complete meal that is spicy and refreshing.

 The creamy vegan avocado dressing cools down this salad while still leaving your taste buds buzzing with a subtle kick of jalapeño. Did I mention that the prep for this salad is pretty simple and takes no time at all to throw together? 

Let's get this fiesta started!

First, we must prepare the avocado dressing that is so creamy that you wouldn't dare think it's vegan. I was inspired by Gwyneth Paltrow's recipe for her Green Goddess Mexican dressing. This recipe has a little more kick and tang while still remaining cool and creamy.  

Ingredients for Avocado Dressing:

1/2 avocado

2/3 c. Veganaise

1/4 c. Extra virgin olive oil

1/4 c. Champagne vinegar

1 jalapeño; chopped 

1/4 c. Cilantro; chopped

1/4 c. Green onion; chopped

2-3 tbsp. agave

1/4 c. Honey

1/4 c. Lime juice 

Pink salt and pepper to taste 

Directions: 

Blend all ingredients in blender until smooth. Keep in a glass jar in refrigerator. This magical dressing will keep for up to one week.

Ingredients for Mexican Chopped Salad: 

4 c. romaine lettuce; chopped

2 ears of corn; corn removed from cob. (I cooked my corn in 1 tbsp. olive oil and 1/2 tsp. chili powder for 5 minutes)

1/2 c. cherry tomatoes; chopped

1/2 c. green onion; chopped

1/2 a red onion; finely chopped

1 14 oz. can of black beans 

1/2 an avocado; chopped

1/4 c. cilantro; chopped

Directions:

In a square 8x8 glass pan, create a layer of half of the lettuce and drizzle some of the avocado dressing.

Next, add chopped cherry tomatoes and green onion. 

Finally add another layer of lettuce. Top with black beans and corn. Add avocado, red onion and cilantro. Drizzle another round of avocado dressing on top. That's it! 

This salad is ready to serve up right away or can chill in the refrigerator for several days after. The flavor from both kinds of onion and the hint of jalapeño in the dressing is perfect! There is just enough spice making this Mexican chopped salad with avocado dressing a true winning dish. 

Dive in,

~Crago