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Tex-Mex Chopped Salad

An Olive Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

15 minutes

Serves

2 people

Ingredients

Salad:
  • 5 cups chopped romaine lettuce
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup canned corn kernels, drained
  • 1/2 cup canned black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 avocado, halved, seeded, peeled and diced
  • 1/4 cup tortilla strips, for garnish
Dressing:
  • 1 cup loosely packed cilantro, stems removed
  • 1/2 cup plain Greek yogurt
  • 2 cloves garlic
  • Juice of 1 lime
  • Pinch of salt
  • 1/4 cup Garlic Olive Oil 
  • 2 tablespoons Premium White Balsamic

Instructions

  1. To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add Garlic Olive Oil and White Balsamic in a slow stream until emulsified; set aside.
  2. To assemble the salad, place romaine lettuce in a large bowl; top with tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
  3. Serve immediately, garnished with tortillas strips, if desired.
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