Mexican Chopped Salad


Prep Time

15 minutes


Cooking Time

O minutes




Equipment Needed


cutting board

small bowl

medium bowl





1 cup heirloom cherry tomatoes, sliced in half  

1 radish, sliced into coins

1 ear roasted / grilled corn, cut off cobb (canned is ok too!)

1/4 red onion, sliced thinly 

1 cucumber, sliced into coins 

1 jalapeno, cleaned and minced

2 scallions, sliced thinly

8 oz black beans, drained and rinsed

1/2 cup cilantro leaves

1/4 cup queso fresco (you can also use feta)

lettuce of your choice



1 lime, juiced

4 tbsp avocado oil

1 clove garlic, minced

1 tbsp agave nectar

1 tbsp Martina’s Aguachile Hot Sauce

salt and pepper to taste



Step 1: Cut all veggies & lettuce. In a smaller bowl add in lime juice, garlic, agave, Martina’s Hot Sauce and salt and pepper to taste. In small increments add in avocado oil while whisking together. Once all incorporated set aside.

Step 2: In a medium bowl toss in all ingredients except dressing and queso fresco. Gently toss together and add the dressing until coated to your desired amount. Adjust final seasoning with salt and pepper. Garnish with queso fresco and more Martina’s Aguachile Hot Sauce and any other ingredients you would like! Enjoy!


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