This Mexican fiesta chopped salad is a party on a plate! Filled with nutritious and tasty goodies, like black beans, corn, avocado, tortilla strips, and CHEESE, you won’t even realize you’re eating something healthy!
This is what moderation looks like.
Because, cliche as it may be, that little voice inside your head telling you that if you’re going to eat the cheesiest of cheesy things for dinner, you should probably have a salad for lunch?
Oh. so. very. right.
And I absolutely do not know that because I ate mac and cheese for lunch, pizza for dinner, and cake for dessert on Saturday and then fell into a food coma twenty-three miles wide. (#reallife)
It’s just common sense.
But, and let’s be honest, if any salad is going to tear you away from the leftover cheesy carbs in the fridge, it has to be good. Damn good.
Like, the kind of good that has your fiance sitting on the couch for hours straight, eating it straight from the serving bowl.
Am I right?
Full of salad funsies, like black beans, bits of avocado, juicy corn, tortilla strips, and CHEESE IN EVERY BITE, this Mexican fiesta chopped salad is THAT salad.
So let’s make this moderation thing happen. One fiesta-filled bite at a time.
Three years ago…Wasabi and Crystallized Ginger Dark Chocolate Brownies
- 1 cup 2% Greek yogurt
- ¼ cup milk
- 4 tsp apple cider vinegar
- 4 tsp Mexican or taco seasoning
- 12 oz lettuce (I used a Gourmet lettuce medley)
- 2 cups cooked black beans
- 8 oz canned or frozen corn, drained and thawed
- 1 medium avocado, cubed
- 1 pint grape tomatoes, halved
- 8 oz queso fresco, crumbled
- crumbled tortilla chips, to garnish
- Mix all the ingredients for the dressing together in a bowl. Cover and refrigerate while you prepare the rest of the salad.
- Chop the lettuce and toss it with the black beans, corn, avocado, grape tomatoes, and queso fresco in a large bowl. Serve, drizzling with dressing and topping with tortilla chips.