Anti Inflammatory Mexican Chopped Salad with Avocado Lime Dressing

Total time28 min

Prep time20 min

Cook time8 min

Anti Inflammatory Mexican Chopped Salad with Avocado Lime Dressing

This vibrant, colorful salad is exactly the kind of meal that makes eating well feel genuinely exciting rather than like a chore. Crisp romaine, charred corn, creamy diced avocado, and hearty black beans come together in one big bowl that's as satisfying as it is beautiful. The avocado lime dressing — built on extra-virgin olive oil, fresh lime juice, cumin, and a touch of raw honey — is bright, a little smoky, and ties every ingredient together effortlessly. Nearly every component here pulls its weight from an anti-inflammatory standpoint: olive oil and avocado bring healthy fats, pepitas add a crunchy dose of plant-based nutrition, and the tomatoes, red bell pepper, and cilantro layer in antioxidant-rich color. Charring the corn in a hot skillet before it hits the bowl is a small step that adds serious depth of flavor. The whole thing comes together quickly, serves four, and is best eaten right away so the romaine stays crisp and the avocado stays fresh. It's the kind of salad that converts skeptics.

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Ingredients

4 servings

For the salad

1 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 ½ cups frozen corn kernels, thawed
¼ tsp salt
1 large head romaine lettuce, chopped into ½-inch pieces (about 8 cups)
1 can (15 oz) black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 red bell pepper, diced
½ small red onion, finely diced
2 avocados, pitted and diced
⅓ cup fresh cilantro leaves, roughly chopped
⅓ cup raw pepitas (pumpkin seeds)

For the dressing

3 tbsp extra-virgin olive oil
3 tbsp fresh lime juice (from about 2 limes)
1 tsp raw honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
1 tsp ground cumin
½ tsp chili powder
¼ tsp salt
¼ tsp black pepper
1 jalapeño, seeded and minced (optional)

Instructions

1
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the corn kernels in a single layer and cook undisturbed for 3–4 minutes, until the kernels are charred and golden on one side. Stir once, season with 1/4 tsp salt, and cook 1–2 minutes more until lightly charred all over. Transfer to a plate and let cool for 5 minutes.
2
While the corn cools, make the dressing: whisk together 3 tbsp olive oil, lime juice, honey, cumin, chili powder, salt, black pepper, and jalapeño (if using) in a small bowl until fully combined.

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