Mexican Chopped Salad
This salad is a vibrant mix of crunchy vegetables, beans, and creamy avocado, all tossed in a tangy lime dressing. It’s perfect as a side dish, light meal, or a base for adding protein like grilled chicken or shrimp.
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Serves: 3–4
Ingredients
For the salad:
3 cups romaine lettuce, chopped
1 cup cabbage (green or purple), shredded
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup corn kernels (fresh, canned, or roasted)
½ cup black beans, drained and rinsed
½ red bell pepper, diced
¼ cup red onion, finely chopped
1 avocado, diced
¼ cup fresh cilantro, chopped
Optional toppings:
¼ cup shredded cheese (cheddar, Monterey Jack, or cotija)
Tortilla strips or crushed tortilla chips
Sliced jalapenos
For the Lime Dressing:
3 tbsp olive oil
2 tbsp fresh lime juice
1 tsp honey or maple syrup
1 tsp Dijon mustard
½ tsp cumin
Salt and black pepper, to taste
Instructions
Prepare vegetables:
Chop lettuce, cabbage, tomatoes, cucumber, bell pepper, onion, and avocado into small, bite-sized pieces.
Make dressing:
In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, cumin, salt, and pepper until well combined.
Assemble salad:
In a large bowl, combine lettuce, cabbage, tomatoes, cucumber, corn, black beans, bell pepper, red onion, and cilantro.
Add avocado & toppings:
Gently fold in avocado and any optional toppings like cheese or tortilla strips.
Dress the salad:
Drizzle dressing over the salad and toss until evenly coated.
Serve:
Serve immediately for the freshest texture.
Notes & Tips
Chop evenly: Small, uniform pieces give the salad its signature texture.
Make it a meal: Add grilled chicken, shrimp, steak, or tofu for extra protein.
Keep it crisp: Add dressing just before serving to avoid sogginess.
Extra flavor: Add roasted corn or a pinch of chili powder for a smoky kick.
Meal prep tip: Store dressing separately and mix before serving.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
A: Yes, but keep dressing and avocado separate until ready to serve.
Q: How long does it last?
A: Without dressing, it stays fresh for 2–3 days in the fridge.
Q: Can I make it vegan?
A: Yes—just skip cheese or use a plant-based alternative.
Q: Can I make it low-carb?
A: Reduce or omit corn and beans for a lower-carb version.
Nutritional Information
Calories: 250–300 kcal
Protein: 8–10 g
Carbohydrates: 20–25 g
Fiber: 6–8 g
Fat: 16–18 g
Sugar: 4–5 g
Sodium: 300–400 mg