Chopped Mexican Salad with Lime

Making Chopped Mexican Salad with Lime Ahead

Best eaten straight away. The undressed salad keeps in the fridge for a day, with the avocado added fresh.

How to Make Chopped Mexican Salad with Lime

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1. Shake the lime juice, olive oil, cumin, garlic and salt in a jar until the dressing is creamy.

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2. Put the romaine, tomatoes, cucumber, pepper, black beans, sweetcorn, onion and cilantro in a large bowl and toss.

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3. Add the diced avocado and the feta. Pour over the dressing and toss gently, once or twice, so the avocado stays in chunks.

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4. Serve at once in four bowls.

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A Few Pointers

• Drain and rinse the black beans well; the canning liquid is salty and can be slimy.
• If the avocado is not quite ripe, leave it out and add a few toasted pumpkin seeds for richness instead.
• Keep the dressing in a separate jar if you are taking the salad to work, and pour it over just before eating.

Good Alongside

Grilled chicken or shrimp · A corn tortilla warmed in a dry pan · Fresh lime wedges

Swaps and Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Quick Answers

Chopped Mexican Salad with Lime Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.