Mexican Chopped Salad Recipe
If you’re searching for a salad bursting with vibrant colors, fresh textures, and bold flavors, look no further than this Mexican Chopped Salad. It’s a bright, zesty medley where crunchy jicama meets sweet corn and crisp romaine, all tied together with a tangy lime-honey dressing. What I love most about this dish is how refreshing and satisfying it is, making it a standout at any meal or gathering. The homemade tortilla strips add that perfect crunch, making this salad a delightful experience from bite one to the last.
Ingredients You’ll Need
This Mexican Chopped Salad is beautifully simple to put together, relying on fresh, colorful ingredients that each play a key role. From the crisp vegetables to the tangy dressing and crunchy tortilla strips, every item enhances the salad’s lively taste and texture.
- Fresh lime juice: Provides a bright, tangy base that awakens the flavors.
- Honey: Adds a gentle sweetness that balances the acidity.
- Cumin: Brings a warm, earthy note that gives depth.
- Garlic (finely minced): Adds a subtle pungency and richness.
- Salt and freshly ground black pepper: Essential seasonings to enhance all ingredients.
- Canola oil and extra virgin olive oil: Create a smooth, rich dressing with nuanced flavors.
- Corn tortillas: Crisped into strips for irresistible crunch.
- Romaine lettuce (chopped): The fresh, crunchy green backbone of the salad.
- Bell pepper (diced): Adds sweetness and vibrant color.
- Red onion (diced): Provides a mild sharpness and contrast.
- Jicama (peeled and diced): Brings juicy crunch and subtle sweetness.
- Zucchini (diced): Delivers a tender, fresh bite without overpowering.
- Tomatoes (seeded and diced): Their juicy acidity balances the mix beautifully.
- Corn kernels: Sweet bursts of flavor, fresh or frozen.
- Black beans (drained and rinsed): Add protein and a creamy texture.
- Fresh cilantro (chopped plus leaves): For aromatic freshness and garnish.
How to Make Mexican Chopped Salad
Step 1: Preparing the Dressing
Start by whisking together fresh lime juice, honey, cumin, finely minced garlic, and salt. This combination creates a punchy, flavorful base complete with sweet, tangy, and earthy notes. As you slowly drizzle in both canola and extra virgin olive oils, the dressing emulsifies into a smooth, vibrant sauce that will marry all the salad ingredients beautifully.
Step 2: Making the Tortilla Strips
Next, turn those humble corn tortillas into golden, crispy strips that add a welcome crunch. Simply stack, slice into thin strips, and toss with a bit of canola oil and sea salt. Baking them at 400˚F until they’re lightly golden ensures they’re crisp but not burnt. These are the crunchy jewels that make the Mexican Chopped Salad truly unforgettable.
Step 3: Preparing the Corn
Sweet, fresh corn is a star here. If you have fresh ears, microwave them for a few minutes to soften the kernels without losing that wonderful bite. Then, carefully remove the kernels from the husks. If fresh corn is out of season, don’t worry—frozen sweet corn works just as well and keeps things convenient.
Step 4: Combining the Salad Ingredients
In a large bowl, gather the chopped romaine, bell pepper, red onion, jicama, zucchini, seeded tomatoes, corn kernels, black beans, and cilantro. Toss everything gently to mix the colors and textures evenly. Then pour your zesty dressing over the top, stirring to make sure every piece gets coated with that irresistible flavor. The salad is ready for its crunchy tortilla topping or can be served with the strips on the side for guests to add as they please.
How to Serve Mexican Chopped Salad
Garnishes
A handful of whole cilantro leaves scattered on top adds a pop of fresh green and a hint of herbal brightness that complements the salad perfectly. You might also consider a few lime wedges on the side if you want to brighten things further just before serving.
Side Dishes
This Mexican Chopped Salad shines as a side to grilled meats, tacos, or even a spicy chili. Its fresh crunch and vibrant flavors provide a wonderful contrast to smoky or richly flavored main dishes, elevating your meal to something truly memorable.
Creative Ways to Present
For a fun twist, serve the Mexican Chopped Salad in individual mason jars for easy portion control and eye-catching presentation. Another idea is to pile it high in a colorful serving bowl, topping with the warm tortilla strips right before serving so they stay crisp and inviting.
Make Ahead and Storage
Storing Leftovers
Store leftover Mexican Chopped Salad in an airtight container in the refrigerator. To keep it as fresh and crisp as possible, hold off on adding the tortilla strips until just before serving. The salad will stay vibrant for 2 to 3 days.
Freezing
This salad is best enjoyed fresh; freezing is not ideal as the crisp vegetables and beans will lose their texture and become mushy upon thawing. Save the Mexican Chopped Salad for quick enjoyment instead.
Reheating
Since this is a fresh salad, it’s not intended to be reheated. For leftover warmth, simply serve the tortilla strips slightly warmed, but keep the salad itself chilled for the best taste and texture experience.
FAQs
Can I use a different type of lettuce?
Absolutely! Romaine works wonderfully for its crisp texture, but you can substitute with kale, iceberg, or even baby spinach depending on your preference. Just aim for something with a nice crunch to balance the other ingredients.
Is this salad gluten-free?
Yes, the entire Mexican Chopped Salad is gluten-free as long as you use corn tortillas that are certified gluten-free. Always double-check labels if gluten sensitivity is a concern.
Can I make this salad vegan?
The salad is naturally vegan already. Just be sure the honey in the dressing aligns with your dietary choices or substitute with agave nectar to keep it purely plant-based.
How can I add protein to make this a full meal?
Adding grilled chicken, shrimp, or even tofu cubes makes this salad a satisfying main dish. The black beans already provide some plant-based protein, but a little extra goes a long way for a hearty meal.
What’s the best way to dice the vegetables evenly?
Using a sharp knife and cutting vegetables into uniform 1/4-inch dice ensures that every bite combines a wonderful mix of flavors and textures—key to a perfect Mexican Chopped Salad experience.
Final Thoughts
I can’t recommend this Mexican Chopped Salad enough—it’s refreshing, flavorful, and downright addictive. Whether you’re hosting a party or just craving something healthy and vibrant, this salad brings so much joy and color to the table. Give it a try and watch it quickly become one of your favorites too!
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Mexican Chopped Salad Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing Mexican Chopped Salad featuring fresh vegetables, black beans, sweet corn, and crispy tortilla strips tossed in a tangy lime-honey dressing. Perfect as a light meal or a colorful side dish, this salad combines crisp textures and zesty flavors that celebrate classic Mexican cuisine.
Ingredients
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, to taste
- Additional salt, to taste
Tortilla Strips
- 6 6-inch corn tortillas
- 1 ½ tablespoons canola oil
- ½ teaspoon sea salt
Salad
- 1 medium head romaine lettuce, chopped into ½-inch pieces
- 1 medium bell pepper, diced into ¼-inch pieces (any color, orange recommended)
- ½ medium red onion, diced into ¼-inch pieces
- ½ medium jicama, peeled and diced into ¼-inch pieces
- 1 medium zucchini, diced into ¼-inch pieces
- 4 medium tomatoes, seeded and diced into ¼-inch pieces
- 4 ears corn (or 1½ cups sweet frozen corn, if fresh corn not in season)
- 1 ½ cups canned black beans, drained and rinsed
- ½ cup finely chopped cilantro (plus whole cilantro leaves for garnish, optional)
Instructions
- Prepare the dressing: In a bowl, combine fresh lime juice, honey, cumin, finely minced garlic, and salt. Whisk together until blended.
- Incorporate oils: Slowly pour in canola oil and extra virgin olive oil in a steady stream, whisking continuously to emulsify the dressing.
- Adjust seasoning: Taste the dressing and add more salt and freshly ground black pepper as needed. Set the dressing aside for flavors to meld.
- Preheat oven and cut tortillas: Heat the oven to 400°F (200°C). Stack the corn tortillas, cut them in half, then slice into thin ¼-inch strips.
- Toss and bake tortilla strips: Spread the strips on a sheet pan, drizzle with canola oil, sprinkle with sea salt, and toss to coat evenly. Bake for 15-20 minutes, stirring every 5 minutes, until the strips are light golden brown and crisp. Allow to cool.
- Prepare corn kernels: Place two ears of corn at a time in the microwave and cook for 3½ minutes. Let cool for 5 minutes. Remove the bottom 1½ inches of the ear, pull back husks and silks, then cut kernels off the cob carefully.
- Combine salad ingredients: In a large bowl, mix the corn kernels with chopped romaine lettuce, bell pepper, red onion, jicama, zucchini, tomatoes, black beans, and chopped cilantro.
- Toss with dressing: Pour the prepared dressing over the salad and stir gently to coat all ingredients evenly.
- Serve: Garnish with whole cilantro leaves if desired. Add the crispy tortilla strips on top of the salad or serve them on the side for guests to add as they like.
Notes
- Use fresh corn when in season for the best flavor; otherwise, frozen sweet corn is a great alternative.
- Adjust the level of cumin and garlic in the dressing based on your taste preference.
- For a spicier kick, consider adding chopped jalapeño or a dash of chili powder to the salad or dressing.
- Make tortilla strips ahead of time and store in an airtight container to maintain crispness.
- This salad is best served fresh but can be refrigerated for up to 24 hours with dressing stored separately.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking, Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Mexican salad, chopped salad, tortilla strips, black beans, corn salad, lime dressing, vegetarian salad, fresh salad
