Name: Mexican Chopped Salad Pitas
Prep time: 20 min
Total time: 20 min
Cuisine: Mexican/American
Ingredients: 4-6 cups chopped lettuce, I used romaine; 1 (15 oz) can black beans, drained and rinsed; 1 cup queso fresco (I used this vegan version); 1 cup corn kernels; 1 medium sized tomato, diced; 1 large avocado, diced; 1/2 cup diced red onion; 1/2 cup chopped fresh cilantro; Chopped jalapeno, to taste (I used pickled jalapeños); 4-6 pieces of pita bread; 1/3 cup olive oil; 1/4 cup fresh lime juice (about 2 limes); 1/2-1 teaspoon ground cumin; 2 teaspoons pure maple syrup; 1 teaspoon dijon mustard; Salt and pepper, to taste

Description

These Mexican Chopped Salad Pitas are filled with healthy ingredients and are easy to make!

Ingredients

Scale

4–6 cups chopped lettuce, I used romaine
1 (15 oz) can black beans, drained and rinsed
1 cup queso fresco (I used this vegan version)
1 cup corn kernels
1 medium sized tomato, diced
1 large avocado, diced
1/2 cup diced red onion
1/2 cup chopped fresh cilantro
Chopped jalapeno, to taste (I used pickled jalapeños)
4–6 pieces of pita bread

Cumin Lime Vinaigrette

1/3 cup olive oil
1/4 cup fresh lime juice (about 2 limes)
1/2–1 teaspoon ground cumin
2 teaspoons pure maple syrup
1 teaspoon dijon mustard
Salt and pepper, to taste

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Instructions

Add all dressing ingredients to a jar and mix until combined. Set aside.
Add all chopped salad ingredients to a large bowl and then pour dressing over. Mix until everything is combined and coated with dressing. Season with salt and pepper, to taste.
If needed, warm your pita bread on the stovetop or in the oven and then add a heaping spoonful of Mexican chopped salad in. Enjoy! Best when served soon after making.

Prep Time: 20 mins
Category: Lunch, Vegan
Method: No Cook
Cuisine: Mexican/American