Mexican salad - Cook Smarter

This Mexican salad is ready in no time with the Cook Smarter Chopper. The fact that this chopper can chop onions into perfectly even cubes, quickly, and most importantly without tears and suffering, is probably our favorite feature. If you can't stand cilantro, you can substitute chopped parsley. For a complete protein, add half a cup of cooked rice to the salad.

6 leaves romaine lettuce

20 cherry tomatoes

½ Fabio cucumber

1 small red onion

½ bell pepper (any color)

1 can black beans

1 small can corn

½ bunch cilantro (or parsley)

1/2 lime

2 tablespoons olive oil

¼ teaspoon cumin

Salt and pepper to taste

We attach the large-piece blade to the chopper. Pack the lettuce leaves one by one in 6, or as many as you need to fit on the chopper blade, then chop them. Repeat until you have chopped all the lettuce.

Fit the small-chop blade and chop the tomatoes, cucumber, onion and pepper. Add the contents of the cans to the salad along with the coriander.

For the vinaigrette, mix the lime juice, oil, cumin, salt and pepper in a small bowl (or in a jar with a lid) until you get an emulsion, which you then pour over the salad.