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Chopped Mexican Salad with Creamy Chipotle Avocado Dressing

Tips and Variations: To make this recipe dairy free use almond milk (my recipe linked above) Add rotisserie chicken to make a complete meal.

Course Salad
Cuisine Mexican
Keyword dairy-free recipe, easy lunch recipe, light recipe
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Author Linda Spiker



  • 1 Tablespoon butter
  • 1 large orange bell pepper diced and sautéed
  • kernels from two ears of corn sautéed
  • 4-5 cups chopped romaine lettuce
  • 1/2 cup black beans rinsed and drained
  • 2 small roma tomatoes diced
  • 5 green onions thinly sliced

Creamy Chipotle Avocado Dressing:

  • 1/2 cup loosely packed cilantro stems removed and roughly chopped
  • 1 small ripe avocado
  • 2 Tablespoon fresh lime juice
  • 2 small garlic cloves
  • 1/4 cup olive oil
  • 1/4 cup milk or almond milk
  • 1 tablespoon white balsamic vinegar
  • 2 pinches sea salt
  • 1 -2 tsp chipotle chili powder 1 for mild, 2 for a little heat
  • 1 tsp freshly ground black pepper


Salad prep:

  1. Place 1 tablespoon butter in sauce pan on medium/high heat.
  2. Add diced bell pepper. Sautée for three minutes.
  3. Add corn kernels to pan and sauté, stirring frequently for 4 more minutes. If corn starts popping turn down heat to medium.
  4. While veggies cook, place romaine, beans, tomatoes and onions on a large platter.
  5. When bell pepper and corn are soft and slightly browned remove from heat.
  6. Allow to cool a bit and then place on salad. Dress, toss and serve.

Dressing prep:

  1. Place all dressing ingredients into a blender and blend till smooth. Pour over salad and toss.