Eosinophilic Esophagitis Friendly Mexican Chopped Salad with Avocado Lime Dressing
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 1 tbsp extra-virgin olive oil
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!