Mexican Chopped Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, chopped salad with romaine, avocado, tomatoes, black beans, corn, and cotija cheese, tossed with a creamy cilantro-lime dressing. Fresh and satisfying as a light lunch or side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup fresh cilantro
- ⅓ cup Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 garlic clove
- ½ teaspoon salt
- ½ teaspoon cumin
- 1 head romaine lettuce (chopped)
- 1 (15-ounce) can black beans (rinsed and drained)
- 1 cup frozen corn kernels (thawed)
- 2 Roma tomatoes (chopped)
- 1 large avocado (diced)
- 1 small red onion (diced)
- ½ small jicama (chopped)
- ½ cup chopped cilantro
- ¼ cup cotija cheese
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 667mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1421mg
- Calcium
- 208mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 667MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.