Chopped Salad – Version 1

Clearly there is no end to the number of combinations of chopped salads that are possible. This is one of my favorites. Inspired by Mexican flavors, this is a quick and easy meal to put together.

1 cup canned black beans, drained and washed
1 cup frozen corn, thawed to room temperature
1/2 red onion, finely chopped
1 medium tomato, diced
2 cups fresh baby spinach, roughly chopped
2 ripe avocados, pitted, flesh removed and roughly cubed
1 jalapeรฑo, finely chopped
2 tbsp cilantro, finely chopped
3 tbsp lime juice
1 tsp salt

In a large serving bowl, add the jalapeรฑos, cilantro, lime juice and salt Mix well and let sit for a minute. Add the black beans, corn, onions, and spinach and mix well together. ย Add the tomatoes and avocados in the end, and toss gently so they don’t get bruised or mushy. Taste for seasoning, and you may need to adjust the salt/lime juice ratio to your taste.

Serve with crushed tortilla chips on top. (optional)



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