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Mexican Chop Salad

Mexican Chop Salad


  • 1.5 cups cooked black beans
  • 1 cup corn kernels
  • 1/2 cup tomato, finely chopped
  • 1/2 red pepper, finely chopped
  • 1/2 orange pepper, finely chopped
  • 1/2 green pepper, finely chopped
  • 1/4- 1/2 cup packed cilantro, roughly chopped
  • 3 tbsp apple cider vinegar
  • 1 tbsp lime juice
  • 2 tsp maple syrup
  • 1.5 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • pinch of cayenne pepper



  1. In a large bowl, add the beans, corn, peppers, tomato, and cilantro. Mix and set aside.
  2. In a small bowl, combine the vinegar, lime juice, maple syrup, and spices. Adjust to your taste.
  3. Pour dressing onto salad. Mix and combine well. Refrigerate for a few hours, or serve immediately.






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