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Mexican Chopped Salad

Mexican Chopped Salad
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This Mexican Chopped Salad is a colorful medley of fresh vegetables, hearty black beans, and sweet corn tossed in a zesty lime-honey vinaigrette. Topped with crispy homemade tortilla strips, it’s perfect as a side dish or a light main course. Packed with textures and bold flavors, this recipe is a crowd-pleaser for any occasion.

Ingredients

Scale

For the Dressing:

  • ¼ cup fresh lime juice
  • 2 tablespoons honey (or agave for vegan)
  • ½ teaspoon cumin
  • 1 clove garlic, finely minced
  • ½ teaspoon salt (plus more to taste)
  • 2 tablespoons canola oil
  • 2 tablespoons extra virgin olive oil
  • Freshly ground black pepper

For the Tortilla Strips:

  • Six 6-inch corn tortillas
  • 1½ tablespoons canola oil
  • ½ teaspoon sea salt

For the Salad:

  • 1 medium head romaine lettuce, chopped into bite-sized pieces
  • 1 medium bell pepper (any color), diced into small cubes
  • ½ medium red onion, finely diced
  • ½ medium jicama, peeled and diced into small cubes
  • 1 medium zucchini, diced into small cubes
  • 4 medium tomatoes, seeded and diced
  • Kernels from 4 ears of corn (or substitute with 1½ cups frozen sweet corn)
  • 1½ cups canned black beans, drained and rinsed
  • ½ cup finely chopped cilantro (plus extra leaves for garnish)

Instructions

Step 1: Make the Dressing

In a small bowl, whisk together lime juice, honey, cumin, garlic, and salt. Slowly drizzle in canola oil and olive oil while whisking until smooth. Adjust seasoning with more salt or pepper if needed. Set aside.

Step 2: Prepare the Tortilla Strips

Preheat your oven to 400°F (200°C). Stack tortillas and slice them into thin strips about ¼ inch wide. Toss with canola oil and sea salt on a baking sheet. Spread evenly and bake for 15–20 minutes, stirring every five minutes until golden brown and crisp. Let cool.

Step 3: Cook the Corn (if using fresh)

Microwave two ears of corn at a time for about 3½ minutes. Let cool for five minutes before cutting kernels off the cob. If using frozen corn, thaw it beforehand.

Step 4: Assemble the Salad

In a large bowl, combine romaine lettuce, bell pepper, onion, jicama, zucchini, tomatoes, black beans, cilantro, and corn kernels. Toss gently to mix evenly.

Step 5: Add Dressing & Serve

Pour the dressing over the salad and toss until all ingredients are coated. Garnish with additional cilantro leaves if desired. Serve topped with tortilla strips or set them on the side for guests to add as they like.

Notes

Serving Suggestions:

This salad pairs beautifully with grilled chicken, shrimp tacos, or enchiladas. For a lighter meal, enjoy it on its own with extra tortilla strips for crunch.

Tips & Tricks:

  • Use seasonal vegetables for the freshest flavor. Frozen corn works well when fresh isn’t available.
  • Allow the salad to rest for five minutes after tossing with dressing to let flavors meld together.

Storage & Reheating:

Store undressed salad in an airtight container in the refrigerator for up to three days. Keep dressing in a separate jar and tortilla strips in an airtight bag at room temperature. Re-crisp tortilla strips in the oven if needed before serving.

Find it online: https://mexicanrecipe.info/mexican-chopped-salad/