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Mexican Chopped Salad

Featured in Crisp and Refreshing Salads.

This colorful Mexican Chopped Salad combines fresh veggies like romaine, bell peppers, jicama, zucchini, and tomatoes with sweet corn and black beans. Tossed in a zesty lime-honey dressing and topped with crisp homemade tortilla strips, it’s an irresistible mix of textures and Southwestern flavors. Perfect for a side dish or light main course, this salad bursts with freshness that everyone will love.

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Casey
Updated on Sun, 04 May 2025 01:32:34 GMT
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Fresh Mexican Chopped Salad | cookingwithcasey.com

This fresh Mexican Chopped Salad has become my go-to dish for everything from casual family dinners to festive gatherings. The vibrant mix of crisp vegetables, protein-rich beans, and zesty lime dressing creates a symphony of textures and flavors that never fails to impress even the pickiest eaters.

I first created this salad for a neighborhood potluck where I needed something that could sit out for a while without wilting. It received so many compliments that I started bringing it to every summer gathering and now my friends specifically request "that amazing Mexican salad" whenever we plan a get-together.

Ingredients

  • Fresh lime juice: creates the tangy base for the dressing that brightens all the vegetables
  • Honey: balances the acidity with just the right touch of sweetness
  • Cumin: adds that authentic Mexican flavor profile without overpowering
  • Romaine lettuce: provides the perfect crisp foundation look for hearts that are firm and fresh
  • Colorful bell peppers: contribute sweetness and crunch choose ones that feel heavy for their size
  • Jicama: delivers a refreshing apple-like crunch that stays crisp even when dressed
  • Fresh corn kernels: offer bursts of sweetness that canned varieties simply cannot match
  • Black beans: provide protein and heartiness making this salad substantial enough for a meal
  • Homemade tortilla strips: add the perfect crunchy contrast use corn tortillas for authentic flavor

Step-by-Step Instructions

Prepare the dressing:
Combine lime juice, honey, cumin, garlic and salt in a medium bowl. While whisking constantly, slowly drizzle in both oils until emulsified. This technique ensures the dressing stays blended rather than separating. The garlic should be very finely minced to distribute its flavor evenly without overwhelming bites.
Make the tortilla strips:
Cut corn tortillas into thin strips about quarter inch wide. Toss them thoroughly with oil and salt, ensuring each strip is lightly coated. Spread in a single layer on a baking sheet and bake at 400°F, stirring every 5 minutes. Watch carefully during the last few minutes as they can quickly go from golden to burnt. The perfect strip should be light golden and snap cleanly when bent.
Cook the corn:
For the freshest flavor, microwave corn in the husks for exactly 3½ minutes. This quick cooking method preserves the natural sweetness while making the kernels easier to remove. After cooling slightly, cut the kernels off by standing each ear upright and slicing downward with a sharp knife. Work over a large bowl to catch all the sweet corn milk that contains incredible flavor.
Assemble the salad:
Combine all chopped vegetables, beans, corn and cilantro in your largest mixing bowl. Pour the dressing over everything and gently toss until all ingredients are lightly coated. The uniform quarter inch dice creates the perfect texture where every bite contains multiple flavors. For the best presentation, add the tortilla strips just before serving to maintain their crunch.
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Fresh Mexican Chopped Salad | cookingwithcasey.com

The jicama is my secret weapon in this recipe. Many people overlook this humble root vegetable, but it adds an incredible crisp texture that stays perfect even after being dressed. My daughter who typically avoids vegetables altogether actually picks out the jicama pieces first, which I consider a major parenting win.

Make Ahead Options

While this salad is certainly best enjoyed fresh, you can prepare many components ahead of time to streamline assembly. Chop all vegetables except tomatoes and store in separate containers up to two days ahead. The dressing can be made up to five days in advance and stored in a jar in the refrigerator. Just shake well before using. Tortilla strips will stay crisp for three days in an airtight container at room temperature. When ready to serve, simply combine everything, add the freshly chopped tomatoes, toss with dressing, and top with the crispy tortilla strips.

Fresh Mexican Chopped Salad Pin it
Fresh Mexican Chopped Salad | cookingwithcasey.com

Creative Variations

This Mexican Chopped Salad welcomes adaptations based on your preferences and what looks freshest at the market. For additional protein, add grilled chicken, shrimp, or diced avocado. Mango offers a delightful sweet contrast to the savory elements, while pickled jalapeños introduce pleasant heat. During winter months when fresh corn is unavailable, substitute thawed frozen corn that has been quickly sautéed with a touch of butter until lightly caramelized. For a dairy option, crumbled cotija or queso fresco makes a wonderful addition, though the salad is perfectly delicious without it.

Serving Suggestions

This versatile salad pairs beautifully with grilled proteins like citrus-marinated chicken or fish tacos. For a complete vegetarian meal, serve alongside warm corn tortillas and sliced avocado. The vibrant colors make this an impressive addition to buffet tables, where I recommend placing the tortilla strips in a separate bowl so guests can add their own and preserve the perfect crunch. For casual family dinners, I often prepare all components and set them out separately, allowing everyone to build their own salad according to their preferences.

Frequently Asked Questions

→ Can I make the tortilla strips ahead of time?

Yes, the tortilla strips can be prepared in advance and stored in an airtight container for up to 3 days. Ensure they remain cool and dry to maintain their crispness.

→ Can I use store-bought dressing?

Absolutely! While the lime-honey dressing adds a fresh homemade touch, your favorite store-bought vinaigrette with similar flavors can work as a substitute.

→ What can I substitute for jicama?

If jicama isn’t available, you can replace it with crisp vegetables like cucumber or water chestnuts for a similar crunch.

→ Can I make this salad in advance?

It’s best to prepare the components ahead of time and assemble the salad just before serving to maintain its fresh texture. Store chopped vegetables and dressing separately.

→ How do I store leftovers?

Store leftover salad in an airtight container in the refrigerator, but note that the tortilla strips may lose their crispness. It’s best to store tortilla strips separately and add them fresh before serving.

→ Can I add a protein to the salad?

Yes, cooked chicken, shrimp, or grilled steak can be added to turn the salad into a heartier, protein-packed meal.

Mexican Chopped Salad

A fresh, flavorful Mexican salad with veggies, lime dressing, and tortilla strips.

Prep Time
25 Minutes
Cook Time
25 Minutes
Total Time
50 Minutes
By: Casey


Difficulty: Intermediate

Cuisine: Mexican

Yield: 8 Servings

Dietary: Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Dressing

01 ¼ cup fresh lime juice
02 2 tablespoons honey
03 ½ teaspoon cumin
04 1 clove garlic, finely minced
05 ½ teaspoon salt
06 2 tablespoons canola oil
07 2 tablespoons extra virgin olive oil
08 Freshly ground black pepper, to taste

→ Tortilla Strips

09 6 corn tortillas (6-inch size)
10 1 ½ tablespoons canola oil
11 ½ teaspoon sea salt

→ Salad

12 1 medium head romaine lettuce, chopped into ½-inch pieces
13 1 medium bell pepper, diced into ¼-inch pieces (any color)
14 ½ medium red onion, diced into ¼-inch pieces
15 ½ medium jicama, peeled and diced into ¼-inch pieces
16 1 medium zucchini, diced into ¼-inch pieces
17 4 medium tomatoes, seeded and diced into ¼-inch pieces
18 4 ears of corn (or 1 ½ cups sweet frozen corn, if fresh corn is not available)
19 1 ½ cups canned black beans, drained and rinsed
20 ½ cup finely chopped cilantro (plus extra leaves for garnish, if desired)

Instructions

Step 01

Combine lime juice, honey, cumin, garlic, and salt. Slowly whisk in canola oil and olive oil while stirring continuously. Taste and adjust with more salt and pepper as needed. Set aside.

Step 02

Preheat oven to 400°F (200°C). Stack tortillas and cut them into thin strips. Place strips on a baking sheet, drizzle with canola oil, sprinkle with salt, and toss to coat. Bake for 15-20 minutes, stirring every 5 minutes, until golden brown and crisp. Cool and set aside.

Step 03

Place two ears of corn in the microwave and cook for 3 ½ minutes. Allow to cool for 5 minutes. Cut off the bottom ends and peel husks and silks away. Slice kernels off the cob and set aside.

Step 04

In a large bowl, combine corn, romaine lettuce, bell pepper, red onion, jicama, zucchini, tomatoes, black beans, and cilantro. Toss to combine. Add dressing and mix to coat evenly. Garnish with cilantro leaves, if desired.

Step 05

Serve salad topped with tortilla strips, or serve tortilla strips on the side for guests to help themselves.

Notes

  1. For consistent cuts, use a vegetable chopper to dice ingredients. This saves time and ensures uniformity.

Tools You'll Need

  • Whisk or fork
  • Microwave
  • Cutting board
  • Sharp knife
  • Baking sheet
  • Large mixing bowl

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 228
  • Total Fat: 8 g
  • Total Carbohydrate: 35 g
  • Protein: 5 g