Vegan Mexican Chopped Salad with Creamy Avocado Dressing

Looking for a fresh, colorful, and flavor-packed salad that works as a hearty lunch or a tasty side for your Mexican-inspired meals? This Vegan Mexican Chopped Salad with Creamy Avocado Dressing checks all the boxes. It’s gluten-free, loaded with fiber and plant-based protein, and bursting with vibrant veggies.

Why You’ll Love It

• Nutritious & Delicious: Every bite is full of nutrients—think protein-rich black beans, vitamin-packed peppers and tomatoes, creamy avocado, and grilled sweet corn.

• Easy to Make: With simple steps and wholesome ingredients, you’ll have a gorgeous and satisfying dish on the table in no time.

• Versatile: Perfect on its own, or served with tacos, burritos, enchiladas, or as part of a BBQ or potluck spread.

Ingredients

For the Salad:

• 1 tsp olive oil

• 1 ear of corn, husked

• 2 bell peppers (red & green), diced

• 4 medium tomatoes (red & yellow), diced

• ½ red onion, finely chopped

• 2 scallions, sliced

• 1 ripe avocado, cubed

• 1 cup (170g) black beans (cooked or canned and rinsed)

For the Avocado Dressing:

• 1 ripe avocado

• ½ cup (80 ml) water (adjust for consistency)

• 2 tbsp extra virgin olive oil

• 1 tbsp fresh lime juice

• 1 tsp chili powder

• ¼ tsp ground cumin

• Salt and black pepper to taste

How to Make It

1. Grill the Corn

Brush the corn with olive oil and grill it on a griddle or under a broiler over medium-high heat for about 15 minutes, turning every 5 minutes. You’re aiming for a few charred spots and soft kernels. Let cool slightly, then slice the kernels off the cob.

2. Prepare the Veggies

While the corn is grilling, chop the peppers, tomatoes, onion, scallions, and avocado. For a fun presentation, arrange them in color-blocked sections in a bowl—or just mix everything together!

3. Blend the Dressing

In a blender or with an immersion blender, combine all the dressing ingredients until smooth and creamy. Taste and adjust seasoning if needed.

4. Assemble the Salad

Combine the chopped veggies, black beans, and grilled corn in a large bowl. Drizzle with the avocado dressing just before serving. Toss gently to coat everything evenly.

Tips for Success

• Make Ahead: You can prep the veggies and dressing ahead. Store them separately and assemble right before serving.

• Storage: The dressing will keep for up to 3 days in the fridge.

• Serving Ideas: Pair with vegan tacos, burrito bowls, quesadillas, chili, or nachos for a complete meal.

Health Highlights

• Black Beans: Packed with protein, fiber, and minerals.

• Bell Peppers & Tomatoes: Loaded with vitamins, antioxidants, and eye-protecting carotenoids.

• Avocados: Rich in healthy fats, fiber, and essential nutrients.

• Corn: A great source of B vitamins and beneficial plant compounds.

Variations

• Swap lime juice for lemon or apple cider vinegar.

• Add garlic powder or fresh garlic to the dressing for extra zing.

• Use different color bell peppers and cherry tomatoes for a rainbow look.

• Not a fan of raw onion? Skip it or use pickled onions instead.

This salad is a feast for your eyes and your taste buds! Whether you’re making it for lunch, dinner, or a special gathering, it’s a feel-good, flavor-rich dish that everyone will enjoy.

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