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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!
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.
For the Salad:
- Green bell pepper
- Red or orange bell pepper
- Jalapeno pepper
- Red onion
- Cherry tomatoes
- Corn, drained (or use 1 cup of fresh corn cut off the cob)
- Black beans
- Black-eyed peas
- Cilantro (sub: fresh parsley)
- Avocado, optional
For the Dressing:
- Lime zest
- Lime juice
- Extra virgin olive oil (sub: avocado oil)
- Minced garlic
- Salt & pepper
- Cayenne pepper
- Hot sauce, optional
Tip for Making the Chopping Easier
This isn’t a difficult recipe, 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!
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
- 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.