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Grilled Veggie Mexican Chopped Salad
This Grilled Veggie Mexican Chopped Salad is a great way to use up extra grilled veggies! Packed with flavor and simple to make, this vegan, low fat salad is simple to make and very filling!
In a small saucepan, add the drained rinced black beans, water, onion, seasoned salt and cumin. Bring to low boil. Cover and reduce heat. Cook 5 minutes.
While beans are cooking make the grilled corn salsa:
Grilled Corn Salsa:
Using a large sharp knife, remove the corn kernels from the cob. Add them to a bowl. Add chopped red onion, cilantro and tomatoes. Add red pepper to your taste.
Using veggies that have already been grilled:
Clean and chop the lettuce, add it to a large bowl.
Chop the zucchini, squash, bell pepper and onion into bite size pieces and add to the lettuce.Chop the cabbage and slice the avocado. Top lettuce.