Chopped Tex Mex Salad

I don't know about y'all, but anything that falls under the category of Tex Mex is an immediate yes from me.

Plus, when it comes to salads, I'm a sucker for one that you can chop finely and scoop up with tortilla chips. Never dabbled before? Let this be your sign!

I'm still absolutely obsessed with the viral Green Goddess Salad from Baked by Melissa, which was in many ways the inspiration for this chopped salad with a bit of a Tex Mex twist.

This Chopped Tex Mex Salad is so simple to throw together and a great way to sneak in tons of great veggies, plant-based protein, and flavor (of course). You'll just mix together black beans, corn, bell pepper, Romaine lettuce, jalapeño, shallot, and avocado.

And since the dressing is always KEY to a killer salad, you'll toss this all together in my tasty Cilantro Lime Vinaigrette, which is sure to be a new favorite. It is always my go-to for taco salads as well!

Now for the best part - it's time to scoop it up! While you can use any tortilla chips you love, of course, I always reach for Siete Foods or HiLo Life thanks to their healthy, high quality ingredients and tasty flavors.

This makes for the ultimate meal prep to have on hand for busy weeks OR a healthy, crowd-pleasing appetizer to serve to guests.

Let me know y'all give this one a try!

Yields 6 servings

Ingredients
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained and rinsed
1 red bell pepper, diced
1-2 (depending on size) heads of Romaine lettuce, finely shredded
1 jalapeño, finely chopped
1 shallot, finely chopped
1 avocado, cubed
Tortilla chips for scooping

Cilantro Lime Vinaigrette - will make extra
1 bunch of cilantro
1/3 cup extra virgin olive oil
2 limes, juiced
1 tbsp apple cider vinegar
1 garlic clove
1 tbsp honey
Salt & pepper to taste

Directions
1. Make the vinaigrette by adding all of the ingredients to a high speed blender or food processor. Mix until completely combined.
2. Add lettuce, black beans, corn, bell pepper, jalapeño, and shallot to a large bowl.
3. Drizzle on as much dressing as desired. Toss to coat.
4. Top with avocado.
5. Serve and scoop up with tortilla chips.
*If prepping ahead, I recommend storing the vinaigrette separately and dressing when ready to eat.