Mexican Chopped Salad with Avocado and Red Pepper

Celebrate the Mexican holiday of Cinco de Mayo with this easy to throw together salad filled with bright flavors and fabulous nutrition. Avocados provide heart-healthy fats, while sweet bell peppers and other crunchy veggies add antioxidants. Colorful and quick to make, this Mexican chopped salad adds fun to the fiesta.


2 tablespoons lemon juice
1 tablespoon country-style whole-grain mustard
2 tablespoons olive oil
1 cup frozen corn, thawed
1 ripe avocado, diced
1 cup diced red bell pepper
1/2 cup fresh cilantro
1/4 cup diced celery
1/4 cup thinly sliced green onions, white and green parts
Optional add-ins: cooked or canned beans, shredded cheese, crushed taco chips, tomato chunks

1. In a large bowel, whisk together the lemon juice and mustard. Add the olive oil, whisking until smooth. Add remaining ingredients, and toss gently to combine.

2. Add salt and freshly-ground black pepper to taste and serve immediately.

Serves 4.

Inspired by a recipe in Vegetarian Times magazine.

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Nils Anders Lunde


Konstantin Trubin


Christine Stewart


Elena T.
Elena Poensgen2 years ago

Thank you :)

Elaine A.
Elaine Al Meqdad3 years ago


J.L. A.
JL A.3 years ago


Elisabeth T.
Elisabeth T.3 years ago

Looks wonderful, thanks so much...

Patricia H.
Patricia H.3 years ago

thanks for sharing

Terry Vanderbush
Terry V.3 years ago

garbanzo beans (chick peas) added for me

KS Goh
KS Goh3 years ago

Thanks for the article.