Chopped Mexican Salad w/ Cilantro Lime Dressing

Calories: 265 Proteins: 3 Carbs: 20 Fats: 19 Serves: 8



  • - 2 red bell peppers, halved lengthwise, stem/seed core removed
  • - 1 1/2 cups frozen or fresh corn
  • - 2 large tomatoes, cored, seeded, and cut into 1/4-inch dice
  • - 1 large ripe mango, cut into 1/4-inch dice
  • - 2 large avocados, peeled, pitted, and cut into 1/4-inch dice
  • - 1 (15 oz.) can black beans, drained and rinsed
  • - 1/4 cup coarsely chopped fresh cilantro
  • - Avocado oil
  • - Cilantro Ranch Dressing
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  • - Fresh greens
  • - Garnish with corn chips if desired


Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and put the pepper halves on the baking sheet, cut side down. Drizzle with avocado oil and rub to coat. Roast until the peppers are soft and lightly browned, about 20 minutes. While the peppers are roasting, in a medium skillet over medium-high heat roast corn in a little bit of avocado oil until slightly charred and golden, about 5-8 minutes. Remove from heat and cool slightly. When the peppers are done roasting and cooled enough to handle, scrape away the skins and cut into 1/2-inch dice. In a large salad bowl, combine bell peppers, corn, tomatoes, mango, avocados, and black beans. Add the dressing and mix well. Sprinkle with fresh cilantro and chill for 15-30 minutes, covered, in the refrigerator. To serve, place a handful of fresh greens in the bottom of the bowl and top with salad mixture and garnish with corn chips if desired.

Chopped Mexican Salad w/ Cilantro Lime Dressing