This Mexican Chopped Salad is a protein-rich, yummy plant-based dish. I’ve made the addition of black beans, corn, radish, tomatoes, and bell peppers. Then, toppings of creamy omega-rich avocado, crunchy corn tortilla strips, and a sweet n tangy maple lime vinaigrette!
And, it’s another way to vary your salad from day to day. As Dr. Fuhrman, says, “the salad is the main dish.” You may think animal protein completes a salad, but this dish has more protein than you may think!
The beans and jicama, are not only great sources of fiber, but they are high-protein sources as well. Eat a large salad for lunch and a smaller meal for dinner since you are less likely to burn many calories at night.
For the homemade Mexican salad dressing, you’ll need fresh lime juice, maple syrup, chopped cilantro, minced garlic, and chopped jalapeno. Just add these ingredients together to pour over your salad.
This Mexican corn salad with jicama is one of my favorite plant-based salads to add to my weekly meal plans.
Jicama is an interesting root vegetable
It’s not dry like most, and actually crisp, crunchy, slightly sweet, and just so refreshing.
Jicama is not only a wonderful source of fiber, but also contains Vitamin C, vitamin E, folate, vitamin B6, pantothenic acid, potassium, magnesium, manganese, copper, iron, and even a small amount of protein.
But also, jicama can also be a great snack for diabetics, as it has a low glycemic index, and regulates blood sugar.
Peel it, slice it and chop for this vegan Mexican chopped salad or make it into sticks for dips. Makes for the perfect low-calorie snack.
Avocado and a few of its benefits
Avocado is a wonderful source of monounsaturated fatty acids. These beauties are naturally nutrient-dense food and contain nearly 20 vitamins and minerals. They contain more potassium than bananas, are high in fiber, and contain 2 grams of protein per 1 cup.
It is even studied that eating avocados on a regular basis can lower cholesterol and triglyceride levels, making this a powerhouse food.
These recipes are sure to satisfy your taste-buds:
- Black Bean Tacos with Avocado Cream
- Vegan Corn Chowder
- Pineapple Fried Rice
- Breakfast Burrito with Tofu Scramble
Who said healthy has to be boring? This is a colorful vibrant salad, with all the flavors and textures. Overall, this is a wonderful and satisfying salad to keep you feeling full, yet light throughout the day.
I’d love to hear your feedback in the comments below for this Mexican Chopped Salad recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
Mexican Chopped Salad with Lime Cilantro Dressing
- 2 1/2 cups Romaine lettuce chopped
- 1 15 oz can low-sodium black beans rinsed and drained (or 1 1/2 cups homemade )
- 1 cup tomato chopped (or cherry tomatoes)
- 1 cup peeled jicama chopped
- 1 cup fresh corn kernels uncooked (or frozen or canned)
- 3/4 cup radishes thinly sliced
- 1 avocado diced
- 1 red bell pepper chopped
- 4-5 corn tortillas Mi Rancho
- 1/3 cup fresh lime juice
- 2 Tbl date syrup
- 2 Tbl cilantro chopped
- 1 garlic clove peeled and minced
- 1 tsp jalapeño pepper chopped (optional)
- Stack 2-3 corn tortillas on a cutting board and cut in half. Then cut into about 1/3" strips. Place the strips on a microwavable plate. Sprinkle or spray with water or apple cider vinegar and lightly salt. Microwave for about 2 minutes. Check for crispness, keeping in mind that the tortilla strips will get more crunchy as they cool. Add more time if they aren't crispy enough. **
- Toss all the salad ingredients except the avocado and tortilla strips in a large bowl.
- In separate bowl, mix dressing ingredients.
- Pour dressing over salad. Season with salt and pepper to taste and toss.
- Top individual servings with avocado and the crispy tortilla strips.