Mexican Chopped Salad
Mexican Chopped Salad is a light, crunchy addition to any Mexican meal. It goes great with grilled foods as well! It includes both black beans and corn, so it checks off the boxes for an easy side dish. Add crumbled Queso Fresco and grilled chicken for a heartier main course.
Mexican Chopped Salad
Healthy, crunchy, Mexican influenced salad makes a perfect addition to all Mexican inspired meals.
Print Recipe
Ingredients
Salad
- 1 head Romaine Lettuce chopped in 1" pieces
- 1 medium Bell Pepper, orange or red diced in 1/4" pieces
- 1/2 medium Red Onion diced in 1/4" pieces
- 1 small Jicama peeled and diced in 1/4" pieces
- 2 medium Plum Tomatoes diced in 1/4" pieces
- 1 15 ounce can Corn drained
- 1 15 ounce can Black Beans rinsed and drained
- 1/4 cup Italian Parsley coarsely chopped
Dressing
- 1/4 cup Fresh lime juice
- 1/4 cup Honey
- 1 teaspoon Cumin ground
- 1 large Garlic Clove grated
- 1 teaspoon Salt
- 1/2 cup Vegetable Oil
- 1/2 teaspoon Cayenne Pepper
Instructions
- Combine all salad ingredients in large bowl.
- Add all dressing ingredients in mason jar and shake well to combine
- Dress salad about 15 minutes before eating to allow to marinate lightly.
Notes
Most adaptations of this recipe call for some sort of fried tortilla strips, but I don't like to add them as they get soggy and the salad is crunchy enough without them. If you want additional crunch, crush up some tortilla chips and add at the very last minute.
This is adapted from a recipe by Chris Scheuer.
8 thoughts on “Mexican Chopped Salad”