Mexican Chopped Salad



This Mexican Chopped Salad might just be the freshest, healthiest, most delicious salad you’ll ever have the pleasure of meeting! It’s the perfect side for grilled chicken, seafood, pork and beef and pairs wonderfully with Mexican entrees!

Mexican Chopped Salad

Print Grocery List Print Recipe
Serves: 8 Total Time: 50 minutes


  • For the dressing:
  • ¼ cup fresh lime juice
  • 2 tablespoons honey
  • ½ teaspoon cumin
  • 1 clove garlic, finely minced
  • ½ teaspoon salt
  • 2 tablespoons canola oil
  • 2 tablespoons extra virgin olive oil
  • freshly ground black pepper
  • taste and add salt if needed
  • For the tortilla strips:
  • 6 6-inch corn tortillas
  • 1 ½ tablespoons canola oil
  • ½ teaspoon sea salt
  • For the salad:
  • 1 medium head romaine lettuce , chopped in approximately 1/2 inch pieces
  • 1 medium bell pepper, diced in 1/4-inch pieces**, any color (I used orange)
  • ½ medium red onion, diced in 1/4-inch pieces**
  • ½ medium jicama, peeled and diced in 1/4-inch pieces**
  • 1 medium zucchini, diced in 1/4-inch dice**
  • 4 medium tomatoes, seeded and diced into 1/4-inch dice**
  • 4 ears corn
  • 1 1/2 cups canned black beans, drained and rinsed
  • 1/2 cup finely chopped cilantro, plus whole cilantro leaves for garnish, if desired


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