Mexican Taco, Corn, Black Bean and Avocados from Mexico Salad Recipe
Dinnertime is always a challenge, especially when it comes to getting my daughter to eat what we’ve made. Fortunately, one thing she does eat that isn’t nugget-shaped, is avocados. In fact, she loves them, as do I. In our family, it’s always #AvoTime: from morning to supper (and even desserts!) They’re great on toast for breakfast as a dose of healthy-fat, they’re perfect for a quick scoop with some celery or carrots, or for a guac’-snack while watching a movie. There’s nothing better than nachos loaded up with avocado and cheese.
Continuing my mission to get her to sit down and eat with us, I asked her to help me create a bowl of lots of yummy things that are also really, really good for her. I know that she can be incredibly picky, especially when one thing touches another, so for her we made a deconstructed version of the salad. She happily ate all the avocado, followed by the corn, and some of the feta. She also tried the tomatoes which I’m pretty proud of her for giving a go.
Funnily enough, my daughter has always been partial to avocados, probably because they have a subtle taste, plus it’s always a great ingredient to put into other recipes, like banana bread. I just replace the fat/oil from the regular recipe and add some mashed ripe (or even over-ripe) avocado instead. It makes the bread super moist and it’s a great way of getting some extra vitamins in too. Oh, and don’t even get me started on avo toast! Sprinkle on a little salt and pepper and it’s just mouth-watering.
I found a recipe online for a Mexican chopped salad and made a few updates to make it even more delicious. Plus, I’ve found that if we lay out all the ingredients out separately, she can have fun constructing her own meal from the options provided and take some ownership over the process.
Mexican Salad Ingredients – serves 3-4
3 Avocados from Mexico – diced
1 large romaine lettuce – rinsed and chopped
1 cup cherry tomatoes
½ cucumber – diced
½ red onion – diced small
2 small corns – cooked and cut away from the cob
½ cup of fresh cilantro
½ cup feta cheese
1 cup black beans – drained
1 cooked chicken – shredded (or 4 chicken breasts, shredded) – Optional
4 cups of taco chips – break into small pieces for sprinkling into the salad just before serving
Salad Dressing Ingredients
¼ cup fresh lime juice
½ teaspoon cumin
1 clove garlic – finely minced
2 tablespoons honey
½ teaspoon salt
2 tablespoons vegetable oil
2 tablespoons extra virgin olive oil
freshly ground black pepper
BONUS: For a creamier dressing, add some more avocados. Yum!
Combine all the ingredients and whisk. Re-whisk just before serving
- Cook the corn for 4 minutes in boiling water. Drain and allow to cool. Cut off the corn and set aside.
- Take all ingredients and put onto a few plates to allow for self-serving
- Add the dressing
Disclaimer: This post was sponsored by the lovely people at Avocados from Mexico. The recipe update is my own and we genuinely loved the food, even if my daughter tried to eat all the corn and avocado before we’d made the salad!