A tasty and solid Mexican propelled plate of mixed greens with avocado, tomatoes, dark beans, corn, and Romaine and a light vinaigrette is ideal for lunch or as a side serving of mixed greens for supper.


1 large head Romaine lettuce, chopped
3/4 cup halved cherry tomatoes
1 (15 ounce) can black beans, drained and rinsed
1 red, yellow, or orange bell pepper, seeded and chopped
1 large or 2 small ears corn, kernels sliced off
1/2 cup sliced radishes
1/2 cup sliced Persian cucumber
1 avocado, peeled, seeded, and diced
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
2 tablespoons honey, agave, or orange juice
1 clove garlic, minced
2 tablespoons fresh minced cilantro


1 . Place the lettuce in a large salad bowl. Top with tomatoes, beans, pepper, corn kernels, radishes, cucumber, and avocado.
2 . Add lime juice, olive oil, honey, garlic, and cilantro to a small jar. Close the lid and shake to combine. Alternatively, whisk together in a small bowl.
3 . Pour dressing over the salad and toss to combine. Serve.

This salad can be prepared up to 2 hours ahead and stored in the refrigerator, with the avocado and dressing left off until just before serving.

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