Chopped Mexican Salad Recipe
By Batch Cooking Club
🔪Prep Time: 15 minutes
2 heads romaine, chopped
1 15-oz can corn, drained
1 15-oz can black beans, drained and rinsed
1 cup black olives, sliced
1 cup cherry tomatoes, halved
¼ cup pepitas, toasted
4 green onions, sliced
4 radishes, chopped
½ cup vegan cheddar cheese shreds (optional)
1 batch Creamy Cilantro Pepita Dressing
1 cup tortilla chips, crushed
Creamy Cilantro Pepita Dressing
½ cup pepitas
½ cup freshly squeezed lime juice (approximately 4 limes)
2 cups cilantro, tightly packed
1 cup olive oil
1 cup water
¼ cup red wine vinegar
¼ cup dairy-free mayo
1 tsp salt
4 garlic cloves
1 Heat a small, dry frying pan. Add the pepitas and cook for about 5 minutes or until they are toasted. (Stir or shake the pan every minute or so).
2Add the pepitas and remaining dressing ingredients into a blender. Blend until smooth.
3In a large serving bowl, combine all of the remaining ingredients.
4Drizzle with desired amount of dressing and toss well to combine. Top with the crushed tortilla chips.
5Make it “Homemade-ish”: Use a store-bought salad dressing.
6Spoiler Alert: Chopped Mexican Salad will stay fresh in an air-tight container (Creamy Cilantro Pepita Dressing stored separately) in the refrigerator for 3 to 4 days.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.