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This fresh, delicious, and super healthy Fiesta Chopped Salad works as a light lunch, side dish, appetizer, or snack anytime. Eat on it throughout the week on its own or scoop it with tortilla chips or crackers.
What I Love About Fiesta Chopped Salad
For this salad, I wanted the lime flavor to be front and center, plus I wanted to use all kinds of colorful vegetables to make it pop visually. I also needed some black-eyed peas in there for our friend’s New Year’s Eve party that I was taking it to.
What I ended up with was a mild salsa-salad–filled with multi-colored peppers, beans, fresh herbs, and tomatoes. And it only got better the next day! The rainbow of colors makes this gluten-free, dairy-free salad gorgeous!
Tip for Making the Chopping Easier
This isn’t a difficult recipe to make, but be prepared to chop, chop, chop. I got a new chef’s knife for Christmas that I’ve been waiting my whole life for (I didn’t know I was, but I was). It makes chopping vegetable after vegetable a delightful task as it quickly slices and dices anything in its way.
America’s Test Kitchen, my go-to source for unbiased ratings and reviews of cookware and kitchen equipment, highly recommends this particular knife. The best news is that it’s very affordable on Amazon! I tell everyone to get it.
How to Serve Fiesta Chopped Salad
Serve this salad with your favorite tortilla chips or some sturdy crackers. I actually discovered some very additive, gluten-free crackers at Walmart of all places called CrunchMaster Multi-Seed Crackers that pair perfectly!
I’d recommend making this big batch on the weekend and then having it handy for healthy snacks and lunches during the week. The flavors get better as they hang out longer.
Other Salads You’ll Love
If you like this salad, you may want to try a few of other favorites…
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- 1 green bell pepper, seeded and diced
- 1 red or orange bell pepper, seeded and diced
- 1 jalapeno pepper, seeded and minced
- 1/2 red onion, minced
- 1 pint cherry tomatoes, quartered
- 1 can corn, drained (or use 1 cup of fresh corn cut off the cob)
- 1 can black beans, drained and rinsed
- 1 can black-eyed peas, drained and rinsed
- 1/2 bunch cilantro, minced (sub: fresh parsley)
- zest of 1 lime
- juice of 2 limes
- 1/4 cup extra virgin olive oil (sub: avocado oil)
- 3 cloves garlic, minced
- 1 teaspoon honey
- 1 teaspoon sea salt, plus more to taste
- 1/2 teaspoon ground black pepper, plus more to taste
- 1/4 teaspoon cayenne pepper
- hot sauce, to taste (optional)
- 1–2 avocados, diced (optional)
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- Stir together the the peppers, onion, tomatoes, corn, beans, and cilantro in a large serving bowl.
- In a mason jar with a lid, add the lime zest, lime juice, oil, garlic, honey, salt, pepper, and cayenne. Shake until combined.
- Pour 3/4th of the dressing over the salad and stir, reserving the rest for later if needed. Cover the salad and extra dressing and store in the fridge until ready to use, up to a day in advance. Let the chopped salad marinate for at least 20-30 minutes ahead of time before serving to give the flavors a chance to marry together.
- Right before serving, stir in the avocado (so it doesn’t get brown and mushy ahead of time). Taste and season with more salt, pepper, hot sauce, and dressing as needed.
- Cover and store in the fridge for about 3 days or so.
- Serve with tortilla chips or sturdy crackers.