This Mexican Chopped Salad is a protein-rich, yummy plant-based dish with the addition of black beans, corn, radish, tomatoes and bell peppers, topped with 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.
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 at dinner since you are less likely to burn many calories at night.
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. 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 the salad or make into sticks for dips. Makes for the perfect low-calorie snack.
Avocado is a wonderful source of monounsaturated fatty acids; these beauties are a naturally nutrient-dense food and contain nearly 20 vitamins and minerals, contains more potassium than bananas, are high in fiber, contains 2 grams of protein per 1 cup, and its even studied that eating avocados on a regular basis can lower cholesterol and triglyceride levels, making this a powerhouse food.
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
| Servings | people |
- 2 1/2 cups chopped romaine lettuce
- 1 can black beans rinsed and well drained, 15.5 oz
- 1 cup chopped tomato or cherry tomatoes
- 1 cup chopped peeled jicama
- 1 cup fresh corn kernels uncooked (or frozen or canned)
- 3/4 cup thinly sliced radishes
- 1 avocado diced
- 1 red bell pepper chopped
- 4-5 Corn tortillas
- 1/3 cup fresh lime juice
- 2 Tbl maple syrup
- 2 Tbl finely chopped fresh cilantro
- 1 garlic clove peeled and minced
- 1 tsp chopped jalapeño pepper optional
Ingredients Salad
Dressing:
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- 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.
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