Mexican Chopped Salad

As I tossed the vibrant colors of fresh veggies in a bowl, the crisp crunch and zesty aroma instantly invigorated my senses. This Mexican Chopped Salad embodies the essence of summer with its medley of textures and flavors, taking about 30 minutes to prepare. It works brilliantly as a refreshing side dish or a satisfying main, appealing to both the eyes and the palate.

This recipe is perfect for anyone looking to brighten up their meal with a fresh, nutritious option. It’s ideal for gatherings, picnics, or simply a delightful lunch at home. You can prepare the salad ingredients ahead of time and mix them just before serving to maintain their vibrant freshness.

Why You’ll Love This Recipe

• The dressing adds a tangy sweetness that complements the vegetables perfectly.
• Crisp tortilla strips deliver an irresistible crunch in every bite.
• Customize the ingredients based on your preferences or what’s in season.
• Quick and easy to make, putting together this salad takes just 30 minutes.

What You’ll Need

Gather your ingredients for a delicious and colorful salad.

For the Dressing

• ¼ cup fresh lime juice
• 2 tbsp honey
• ½ tsp cumin
• 1 clove garlic, finely minced
• ½ tsp salt
• 2 tbsp canola oil
• 2 tbsp extra virgin olive oil
• Freshly ground black pepper, to taste (and add more salt if needed)

For the Salad

• 6 6-inch corn tortillas
• 1½ tbsp canola oil
• ½ tsp sea salt
• 1 medium head romaine lettuce, chopped in approximately ½ inch pieces
• 1 medium bell pepper, diced in ¼-inch pieces (any color)
• ½ medium red onion, diced in ¼-inch pieces
• ½ medium jicama, peeled and diced in ¼-inch pieces
• 1 medium zucchini, diced in ¼-inch pieces
• 4 medium tomatoes, seeded and diced into ¼-inch pieces
• 4 ears corn (or substitute with 1½ cups sweet, tiny frozen corn)
• 1½ cups canned black beans, drained and rinsed
• ½ cup finely chopped cilantro (plus whole cilantro leaves for garnish, if desired)

Use frozen corn for a year-round option.

Substitutions & Swaps

• Use agave syrup instead of honey.
• Substitute lime juice with lemon juice.
• Replace black beans with kidney beans.
• Use iceberg lettuce for a crunchier texture.

How to Make It

Here’s how to create this delicious salad in just a few steps.

1. Prepare the dressing

Combine lime juice, honey, cumin, garlic, and salt in a bowl. In a slow, steady stream, add the oils while stirring continuously with a fork or small whisk. Taste and add more salt and pepper if needed. Set aside.

2. Make the corn tortilla strips

Preheat your oven to 400°F. Stack the corn tortillas on a cutting board and cut them in half, then slice the halves into thin strips, about ¼-inch thick.

3. Bake the strips

Transfer the tortilla strips to a sheet pan, drizzle with oil, and sprinkle with sea salt. Toss to coat. Bake for 15-20 minutes, stirring every 5 minutes, until golden brown and crisp. Set aside to cool.

4. Cook the corn

Place two ears of corn in the microwave and cook for 3½ minutes. Carefully remove with a hot pad and allow to cool for 5 minutes. After cooling, cut off the bottom end, pull back the husk and silks, and then cut the kernels from the cob. Set the kernels aside.

5. Combine the salad

In a large bowl, combine the corn and other salad ingredients: lettuce, bell pepper, red onion, jicama, zucchini, tomatoes, and black beans. Stir to combine, then add the dressing and stir to coat all ingredients. Garnish with cilantro leaves if desired.

6. Serve

Top with the crispy tortilla strips or place them in a bowl on the side for guests to help themselves.

How to Store It

Fridge: Store in an airtight container for up to 2 days.
Freezer: No, the ingredients don’t freeze well.
Reheat: Not applicable; best served fresh.

Tips for Best Results

• Allow the dressing to marinate for at least 15 minutes for deeper flavor.
• Serve the salad immediately after mixing for the best texture.
• Adjust the spices and ingredients to suit your own taste preferences.
• For an extra crunch, add avocado slices right before serving.

Serving Suggestions

• Pair this salad with grilled chicken for a hearty meal.
• Serve it alongside tacos or enchiladas for a festive feast.
• Enjoy it as a vibrant side dish at summer barbecues.