Vegan Mexican Chopped Salad with Avocado Dressing

Why You’ll Love This Recipe

This vegan Mexican chopped salad is a colorful, nutrient-dense dish that’s easy to prepare and perfect for any occasion. The combination of sweet, grilled corn, juicy tomatoes, crunchy bell peppers, and creamy avocado creates an irresistible texture and flavor balance. With a zesty, rich avocado dressing, the salad is a deliciously satisfying option for those who enjoy healthy, plant-based meals. Not only is it full of vibrant flavors, but it’s also quick to make—ideal for busy days or when you want a healthy, filling dish.

Ingredients

For the vegan Mexican chopped salad:

• 2 teaspoons olive oil

• 1 ear corn, husks and silk removed

• 2 bell peppers (red and green)

• 4 medium-sized tomatoes (red and yellow)

• ½ red onion

• 2 scallions

• 1 avocado

• 170 grams or 1 cup black beans, pre-boiled or canned

For the avocado dressing:

• 1 avocado

• 80 ml or ½ cup water (more to adjust the consistency)

• 2 tablespoons extra virgin olive oil

• 1 tablespoon lime juice

• 1 teaspoon chili powder

• ¼ teaspoon cumin

• Salt and freshly ground black pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Grill the Corn: Heat a little olive oil over medium-high heat in a griddle pan or broiler. Grill the whole corn cob for about 15 minutes, turning every 5 minutes, until it has black burn marks and the kernels are soft. You can check softness by piercing the cob with a fork. Once done, let it cool slightly, then remove the kernels with a knife.

2. Chop the Veggies: While the corn is grilling, chop the bell peppers, tomatoes, red onion, scallions, and avocado. Arrange the chopped veggies in four separate bowls or plates, creating sections (or toss everything together if you prefer). Add the black beans and the grilled corn kernels to the salad.

3. Make the Avocado Dressing: In a food processor or using an immersion blender, combine the pit and peeled avocado, water, olive oil, lime juice, chili powder, cumin, salt, and freshly ground black pepper. Blend until smooth.

4. Assemble the Salad: Pour the creamy avocado dressing over the chopped salad. Toss gently and serve immediately. Enjoy your fresh and vibrant vegan salad!

Servings and Timing

• Servings: 4

• Prep Time: 5 minutes

• Cook Time: 20 minutes

• Total Time: 20 minutes

Variations

• Add Protein: For extra protein, add cooked quinoa, tofu, or tempeh to the salad.

• Different Veggies: Feel free to swap in other veggies like cucumber, radishes, or zucchini for a fresh twist.

• Spicy: If you love heat, add a diced jalapeño or a few dashes of hot sauce to the dressing for an extra kick.

• Grilled Veggies: Try grilling the peppers or tomatoes alongside the corn for a smoky flavor boost.

Storage/Reheating

This salad is best enjoyed fresh, but you can store it in an airtight container in the fridge for up to 2 days. Keep the dressing separate until you’re ready to serve, as the dressing may soften the veggies over time. For reheating, warm up the corn, beans, and other veggies lightly on the stove, but avoid reheating the avocado dressing as it may change its texture.

FAQs

1. Can I use frozen corn instead of fresh?

Yes, you can use frozen corn. Simply thaw it before adding it to the salad, or you can quickly sauté it in a pan with a little olive oil to add some warmth and flavor.

2. Is this salad suitable for meal prep?

Yes! The salad can be prepped ahead of time, but it’s best to store the dressing separately. Toss everything together just before serving for the best texture.

3. Can I substitute the black beans with another type of bean?

Yes, you can substitute black beans with other beans such as pinto beans, kidney beans, or chickpeas.

4. How do I make this salad spicier?

To increase the heat, add a finely chopped jalapeño or chili flakes to the salad or the dressing.

5. Can I make the dressing ahead of time?

Yes, the avocado dressing can be made ahead of time and stored in an airtight container in the fridge for up to 2 days.

6. How do I make the salad creamier?

If you prefer a creamier texture, add extra avocado or a bit more olive oil to the dressing.

7. Can I add other fruits to the salad?

Yes, fruits like mango, pineapple, or even citrus slices would pair beautifully with this salad, adding a sweet contrast to the savory flavors.

8. Is this salad gluten-free?

Yes, this salad is naturally gluten-free, making it a great choice for anyone with gluten sensitivities.

9. Can I make the salad more filling?

For a more filling salad, consider adding grains like quinoa or farro, or include a side of tortilla chips or a whole-grain wrap.

10. Can I use a different type of oil for the dressing?

If you prefer, you can substitute olive oil with avocado oil or coconut oil for a different flavor profile in the dressing.

Conclusion

This Vegan Mexican Chopped Salad with Avocado Dressing is an easy, fresh, and nutritious dish that will add a burst of color and flavor to your meal. Packed with fresh vegetables, plant-based protein, and a creamy avocado dressing, it’s perfect for a quick lunch or as a side dish at any gathering. Customize it with your favorite veggies and toppings, and enjoy this vibrant salad any time you need a light and satisfying meal!

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