Mexican Chopped Salad
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This gluten-free, dairy-free Mexican Chopped Salad is fresh, vibrant, and makes a great lunch or a meal for groups of people. Top if off with our Cilantro Lime Vinaigrette for a delicious side dish that will go well with almost any meal.
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.
What’s In Mexican Chopped Salad?
This salad is packed with a delicious combination of Mexican-inspired flavors and textures. Don’t feel too locked into these ingredients, though. You can swap out or add veggies to your liking. That’s the beauty about salads!
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!
What Dressing to Use with Mexican Chopped Salad
While this salad would work great with our Southwest Ranch dressing, I love to pair it with our Cilantro Lime Vinaigrette!
The 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 Texas Caviar Dip.
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:
- Shredded Beef Tacos or as a side dish at your next Taco Bar
- Mexican Soup, which is also great for a crowd
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Mexican Chopped Salad
Mexican Chopped Salad is fresh, vibrant, and makes a great lunch.
Ingredients
- 6 cups of leafy green lettuce (romaine hearts work well), chopped
- 1 cup black beans, rinsed and drained
- 1/2 cup corn
- 1 cup chopped tomatoes or halved cherry tomatoes
- 1/2 cup chopped cucumbers
- 1 avocado, diced
- 1/4 cup diced red onion
- 1 batch of Cilantro Lime Vinaigrette
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Instructions
- Make the salad. Place all ingredients in a large salad bowl. Hold off on adding avocado until the very end.
- Toss the salad with the avocado and desired amount of dressing.
Notes/Tips
To make it creamy, add half an avocado to the dressing before processing.
If you like making your own salad dressing at home, be sure to check out our 10+ Healthy Homemade Salad Dressings.
My husband loves your recipes. I do too. In our 80’s and got in a rut of cooking same old stuff. Found your site and loving the easy and delicious meal ideas. My husband thanks you!
★★★★
Hi Loretta. Love to hear this! So glad you and your husband are enjoying our recipes. Thank you for taking the time to let us know!
Delicious! I made a double-triple batch for a pot-luck and received a lot of compliments. I served it with your suggested Cilantro Lime Vinaigrette which goes so well with this salad.
Thank you for another wonderful salad recipe!
★★★★★
Glad to hear it. Thank you for the review!
Yummo! Will for sure be making this again. A perfect side dish for Mexican recipes.
★★★★★
Made this the other day for dinner. I added some warmed pita alongside. It was yummy! The whole family loved it. Will be making this again. Thanks so much.
Sounds amazing. The warm pitas sound perfect alongside it.