Mexican Chopped Salad

There’s something undeniably satisfying about a chopped salad—every bite packed with a little bit of everything. And this Mexican Chopped Salad? It’s bright, bold, and full of flavor, texture, and color. It’s the kind of salad that doesn’t feel like an afterthought—it’s the main event.

We’re talking crunchy romaine, crisp bell peppers, juicy tomatoes, sweet corn, creamy avocado, and hearty black beans, all tossed in a zesty, herby cilantro-lime dressing that’s so good you’ll want to drink it. This salad is fresh and light but still super satisfying.

I love making this for weeknight dinners, especially when I want something healthy but still crave-worthy. It’s also my go-to for potlucks and summer barbecues—it travels well, holds up beautifully, and always disappears fast. And the best part? It’s totally customizable. Add grilled chicken or shrimp for protein, throw in some tortilla strips for crunch, or toss it into a wrap for a next-level lunch.

Why You’ll Love This Recipe

• Bright, fresh flavors: Lime juice, cilantro, and garlic make the dressing pop.
• Lots of texture: Crisp veggies, creamy avocado, soft black beans—it’s a perfect mix.
• Filling and nutritious: High in fiber, plant-based protein, and loaded with vitamins.
• Easy to prep: Most of the ingredients can be chopped ahead of time.
• Great for a crowd: This salad feeds a group and is easy to scale up.
• Naturally gluten-free and vegan: Just be sure to use dairy-free cheese or skip it for a fully plant-based option.

Preparation Time and Servings

• Prep Time: 15 minutes
• Total Time: 15–20 minutes
• Servings: 4–6 as a side, 2–3 as a main
• Calories per serving: 280 (without cheese or added protein)
• Protein: 8g
• Carbs: 28g
• Fat: 16g

Ingredients

For the Salad:

• 1 head romaine lettuce, chopped (or 4 cups spring mix)
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup canned black beans, rinsed and drained
• 1 cup sweet corn (fresh, frozen, or canned)
• 1 avocado, diced
• ¼ cup red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• ½ cup crumbled cotija cheese (optional, or use shredded cheddar or a dairy-free alternative)

For the Cilantro Lime Dressing:

• ¼ cup olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or maple syrup
• 1 clove garlic, minced
• ½ teaspoon ground cumin
• Salt and pepper to taste
• Optional: 1 tablespoon plain yogurt or sour cream for a creamy version

Ingredient Notes:

• Corn: Grilled corn adds extra flavor, but frozen (thawed) or canned works just fine.
• Black beans: Add a hearty, protein-rich base—sub pinto or chickpeas if preferred.
• Cotija cheese: Brings a salty, crumbly bite. Leave out for vegan or dairy-free.
• Avocado: Add just before serving to keep it from browning.

Step-by-Step Instructions

1. Make the dressing

• In a small bowl or jar, whisk together the olive oil, lime juice, vinegar, honey/maple syrup, minced garlic, cumin, salt, and pepper.
• Taste and adjust seasoning as needed. Want it creamy? Stir in a spoonful of plain yogurt or sour cream.

Pro tip: This dressing keeps in the fridge for up to 5 days—make a double batch for salads all week!

2. Prep the salad ingredients

• Rinse and chop all veggies into bite-sized pieces.
• Rinse the black beans and drain well.
• Dice the avocado and chop the cilantro.

3. Assemble the salad

• In a large salad bowl, combine the romaine, tomatoes, bell peppers, black beans, corn, red onion, and cilantro.
• Drizzle with dressing and toss well to coat everything evenly.

4. Add toppings

• Gently fold in the diced avocado and crumbled cotija cheese, if using.
• Top with extra cilantro or a few tortilla strips if desired.

How to Serve

This salad is delicious as is, but here are some serving suggestions to take it even further:

• With protein: Add grilled chicken, shrimp, tofu, or a scoop of quinoa for a heartier meal.
• In a wrap or taco: Tuck it into a tortilla for an easy lunch wrap.
• As a side dish: Perfect with tacos, enchiladas, burrito bowls, or fajitas.
• Party platter style: Serve in a shallow bowl with toppings on the side for a DIY salad bar.

Additional Tips

1. Chop everything small: A true chopped salad means every bite has a little of everything.
2. Dry your lettuce: If using freshly washed greens, dry them well—wet lettuce can water down the dressing.
3. Prep ahead: You can chop everything except the avocado a day in advance. Add dressing and avocado just before serving.
4. Use fresh lime juice: Bottled won’t give you the same zingy flavor.
5. Want it spicy? Add jalapeño slices or a pinch of cayenne to the dressing.

Recipe Variations

Here are a few ways to switch it up:

• Creamy chipotle version: Blend the dressing with a chipotle pepper in adobo and a spoonful of Greek yogurt.
• Taco salad-style: Top with crushed tortilla chips, seasoned ground beef or turkey, and a dollop of salsa.
• Southwest twist: Add roasted sweet potato cubes, pickled red onions, or pepitas.
• Fruit lovers: Add a handful of mango chunks or diced pineapple for a sweet-savory combo.

Serving Suggestions

• Main dish: Pair with grilled chicken or a baked sweet potato.
• Side dish: Serve alongside halal tacos, enchiladas, burrito bowls, or quesadillas.
• With drinks: Try it with iced hibiscus tea, sparkling lime water, or fresh lemonade.
• For gatherings: Serve in a big bowl with dressing on the side so it stays crisp longer.

Storage and Meal Prep

Storage: If tossed with dressing, best enjoyed the same day. Without dressing, the chopped salad will keep in the fridge for up to 3 days.

Meal prep tip: Store the chopped veggies and beans in containers. Keep dressing and avocado separate until ready to serve.

Special Equipment

• Sharp knife and cutting board: For all that chopping.
• Salad spinner: Helps get your greens extra dry.
• Jar or whisk: For mixing the dressing.
• Large salad bowl: For tossing everything together without spills.

FAQ

Can I make this ahead of time?
Yes! Chop and store everything (except avocado and dressing) up to a day in advance.

Can I use a store-bought dressing?
Of course! A cilantro-lime vinaigrette or avocado ranch works great. But the homemade one is really worth the few minutes!

What if I don’t like cilantro?
Swap with parsley or skip it altogether. The lime and cumin still shine through.

Can I make it vegan?
Absolutely—just skip the cheese or use a dairy-free substitute.

Can I add meat or grains?
Yes! Grilled chicken, quinoa, brown rice, or shrimp are all great additions.

Conclusion

This Mexican Chopped Salad is everything a good salad should be: bold, fresh, crunchy, and full of flavor. Whether you serve it as a light lunch, a vibrant side, or a meal on its own with some added protein, it’s a guaranteed hit.

Give it a try and make it your own! And if you do, I’d love to hear how it turned out—tag me or leave a comment with your favorite add-ins. Happy chopping!

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