Name: Vegan Mexican Chopped Salad with Avocado Dressing
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 scallions; 2 teaspoons olive oil; 80 ml or 1/3 cup lime juice; 2 tablespoons extra virgin olive oil; salt and freshly ground black pepper to taste; 1 avocado; 170 grams or 1 cup pre-boiled or canned black beans; 4 medium-sized tomatoes, red and yellow; 1 ear corn, husks and silk removed; 110 ml or 1/2 cup water; 1/2 red onion; 1/4 teaspoon cumin; 2 bell peppers, red and green

Chopped Salad

What are the best ingredients to use in a Chopped Salad?

How do I chop the vegetables for a Chopped Salad?

What dressing should I use for a Chopped Salad?

Can I make substitutions for some ingredients in a Chopped Salad?

How can I adjust the consistency or texture of the Chopped Salad?

What are common mistakes to avoid when making a Chopped Salad?

How should I store the leftover Chopped Salad?

Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with avocado dressing. Perfect lunch salad, packed with dietary fiber and protein.

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Vegan

Fresh Vegetables

gram

green onion

Oils

milliliter

olive oil

Juice

lime juice

extra virgin olive oil

Seasonings

Salt & Pepper

Fresh Fruit

avocado

Beans & Legumes

black beans

tomato

corn on the cob

Water

water

red onion

ground cumin

bell pepper

Magnesium

Minerals

Total monounsaturated fatty acids

Saturated Fat

Sugar

Carbohydrates

Dietary Fiber

Vitamin E

Vitamins

Vitamin A

Choline

Vitamin C

Zinc

Selenium

Calories from Fat

Calories

Thiamin (B1)

Manganese

Copper

Sodium

Potassium

Phosphorus

Protein

Lycopene

Iron

Calcium

Total polyunsaturated fatty acids

Vitamin K

Lutein+zeaxanthin

Beta-cryptoxanthin

Alpha-carotene

Beta-carotene

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

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The Original Chopped Salad

Vegan Mexican Chopped Salad with Avocado Dressing

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