MEXICAN CHOPPED SALAD WITH A CITRUS VINAIGRETTE

By ngaldi

grape tomatoes, green onions, black beans, avocado, bell pepper, edamame, corn, romaine, cotija and fresh cilantro combine to make a Mexican chopped salad with citrus vinaigrette.

Ingredients

• VINAIGRETTE:
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• Dash cayenne pepper
• 1 clove of garlic, minced
• 2 tablespoon fresh orange juice
• 1/4 teaspoon orange zest
• 2 tablespoons fresh lime juice
• 1/4 teaspoon lime zest, finely grated
• 1/2 tablespoon agave syrup or honey
• 2 1/2 tablespoons olive oil
• Sea salt, to taste
• Freshly cracked pepper, to taste
• SALAD:
• 1 cup grape tomatoes, halved
• 2 green onions, chopped
• 1/2 can black beans, rinsed and drained
• 1 avocado, diced
• 1 small orange bell pepper, diced
• 1 cup pre-cooked edamame
• 1 cup corn, frozen (thawed)
• 1 cup romaine lettuce, chopped finely
• GARNISHES:
• Cotija cheese, crumbled
• 3 tablespoons fresh cilantro, chopped

Details

Cooking time 15mins
Adapted from fortheloveofcooking.net

Preparation

Step 1

VINAIGRETTE:
Combine the cumin, coriander, cayenne, orange juice, orange zest, lime juice, lime zest, olive oil, sea salt, and freshly cracked pepper together in a bowl. Whisk until well combined. Set aside.

SALAD:
Chop the tomatoes, green onions, avocado, bell pepper, and romaine lettuce. Drain and rinse the black beans and thaw the frozen corn and edamame. Place the chopped romaine lettuce in the bottom of a dish. Arrange the remaining salad ingredients on top of the lettuce in rows. Toss with vinaigrette, to taste, when ready to serve. Sprinkle the top with cheese and cilantro. Serve and enjoy.