Delicious Living
  • 1 ripe medium avocado (diced; 1 scant cup )
  • 1/4 teaspoon sea salt
  • Pinch of sugar
  • 1/4 cup lime juice (preferably freshly squeezed)
  • 2 teaspoons canned chipotle chiles (seeded and finely chopped)
  • 1 14.5 ounce can low-sodium black beans (rinsed and drained)
  • 1 cup frozen corn (thawed)
  • 3 medium tomatoes (diced)
  • 3 cups romaine lettuce (shredded )
  • 1/2 cup fresh cilantro leaves (chopped )
  • 3/4 cup cheddar cheese (shredded)
  • 1 cup baked low-salt tortilla chips (crushed )

Mexican Chopped Salad with Avocado Dressing

Laurie Gauguin | Delicious Living
  • Serves: 6 people


Use a very ripe avocado to ensure a smooth dressing. If you’re packing this to go, keep the tomatoes, lettuce, dressing, and tortilla chips separate; mix just before serving. Serve with warm corn tortillas, plus fresh mango slices for dessert.

  1. Put avocado, salt, and sugar in a food processor. With motor running, add lime juice. Process until smooth, scraping down sides periodically. Add chiles. Pulse briefly to combine; do not purée, or dressing will turn brown. (Makes 3/4 cup.)
  2. Combine black beans, corn, tomatoes, romaine, cilantro, and cheddar. Add half the dressing and toss to coat. Add tortilla chips. Toss briefly and serve.


PER SERVING: 236 cal, 4g fat (1g mono, 1g poly, 2g sat), 13mg chol, 10g protein, 29g carb, 8g fiber, 394mg sodium

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