Reprinted from The Blood Type Diet Website (

Mexican Chopped Salad
Contributed by: Lori M.Added: Jul 06, 2010 at 09:29 PM


This is an adaptation of a salad recipe I found online. I'm Blood Type A, so I used corn, but left out tomatoes, but with a little tweaking this could be adapted to AB as well.

  • 1 (15-ounce) can pinto beans, drained
  • ½ cup green or kalamata olives, sliced
  • 1 crunchy apple, cored and diced
  • 1 avocado, chopped
  • 2 green onions, chopped
  • 2 Tablespoons chopped fresh cilantro leaves
  • 2 Tablespoons olive oil
  • 1 Tablespoon honey
  • 1 teaspoon ground cumin
  • ¼ cup lime juice
  • 1 teaspoon dry mustard
  • 4 cups romaine lettuce, chopped
  • 4 cooked chicken breast halves, diced
  • 1/2 cup feta cheese, crumbled
  • 2 ears fresh or frozen cob corn, thawed
  • 2 fresh tomatoes, chopped
How to make it:
  1. Heat a stove-top grill pan or griddle with a little olive oil and set over medium-high heat to preheat.
  2. Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently.
  3. Remove from heat and cool.
  4. When cool enough to handle, slice kernels from cob.
  5. Transfer kernels to a large bowl and add beans, olives, apple, green onions, and cilantro.
  6. Toss to combine.
  7. Combine olive oil, honey, cumin, lime juice, and mustard.
  8. Combine dressing and salad, reserving a bit of dressing for the lettuce.
  9. Divide lettuce between four plates and top with chopped salad.
  10. Add avocado, chicken, or cheese if desired.