Mexican Chopped Salad

Why You’ll Love This Recipe

• This salad is packed with a delicious combination of Mexican-inspired flavors and textures.
• You can swap out many of the vegetables for those you have on hand.
• The dressing pairs with it perfectly. You can also use our Southwest Ranch dressing.
• It’s a great side dish.

A Note from Polly

When I find a solid salad recipe, I don’t branch out much. I tend to reach for our Autumn Chopped Salad recipe and our Shaved Brussels Sprout Salad.

However, after recently tweaking this Mexican Chopped Salad and fine-tuning its vinaigrette, I have no doubt this salad will find its way into our regular rotation.

Ingredients:

Don’t feel too locked into these ingredients. You can swap out or add veggies to your liking.

Here is what you’ll need for the salad:

• Leafy green lettuce – Romaine works well
• Black beans – Rinsed and drained
• Corn – Canned, frozen, or fresh
• Tomatoes – I used cherry tomatoes but any kind will work
• Cucumber – Could sub for a bell pepper
• Avocado – Add right before serving so it doesn’t turn brown
• Red onion – Make sure to dice this up really well. Adds lots of flavor!

About the Salad Dressing

Our Cilantro Lime Vinaigrette is light and zingy. There is a hint of sweetness added by the honey. The “zing” comes from apple cider vinegar. It reminds me a bit of our addictive Chopped Fiesta Salad.

I have written the recipe so that you blend the dressing in a food processor or blender. However, I’ve been known to skip that step and just give it a good shake. The cilantro pieces will be bigger but, if that doesn’t bother you, feel free to skip the blending step.

What to Serve with Mexican Chopped Salad

This salad will go well with all sorts of recipes. Here are a few ideas to get you started:

• Slow Cooker Beef Taquitos or Slow Cooker Chicken Taquitos

• Shredded Beef Tacos or as a side dish at your next Taco Bar

• Ground Beef Quesadillas