Name: Mexican Chopped Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 bell pepper, red (halved lengthwise, stem/seed core removed); 12 oz frozen corn (thawed); 2 tomato (cored, seeded, and 1/4-inch diced); 1 mango (1/4-inch diced); 2 avocado (peeled, pitted, 1/4-inch diced); 1 (15 oz) can black beans (drained and rinsed); 1/4 cup cilantro (chopped); 1/2 cup Greek yogurt; 1/2 bunch cilantro (finely diced); 2 tsp minced garlic; 1/2 tsp salt; 2 Tbsp lime juice

Mexican Chopped Salad

Course: Salad, Side Dish

Cuisine: Mexican

Type: LOL, No Meat

Cooking Method: Bowl, No Cook

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings: people

Author: Little Broken

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Equipment

Cutting board + sharp knife
Large salad bowl

Ingredients

2 bell pepper, red halved lengthwise, stem/seed core removed
12 oz frozen corn thawed
2 tomato cored, seeded, and 1/4-inch diced
1 mango 1/4-inch diced
2 avocado peeled, pitted, 1/4-inch diced
1 (15 oz) can black beans drained and rinsed
1/4 cup cilantro chopped

Cilantro Lime Dressing

1/2 cup Greek yogurt
1/2 bunch cilantro finely diced
2 tsp minced garlic
1/2 tsp salt
2 Tbsp lime juice

Instructions

In a large salad bowl, combine bell peppers, corn, tomatoes, mango, avocados, and black beans.
Add dressing ingredients to a jar and shake well. Add to the salad to your taste and mix well.
Sprinkle with fresh cilantro and chill for 15-30 minutes, covered, in the refrigerator.