Mexican Chopped Salad

The vibrant colors of a Mexican chopped salad are enough to make any food lover’s heart skip a beat! Bright reds from juicy tomatoes, deep greens of crisp lettuce, and the golden hue of corn kernels all come together like a rainbow in a bowl. As I toss these ingredients with a zesty lime vinaigrette, the air fills with the irresistible aroma of fresh herbs and citrus zest. Every bite bursts with a delightful mix of textures — crunchy cucumbers, tender beans, and the silky smoothness of sliced avocado. It’s like a party in your mouth, and trust me, this salad isn’t just about the good looks; it’s packed with bold flavors that dance on your palate. What I love most is how versatile it is—perfect as a light lunch, a vibrant side dish for any fiesta, or even topped with some spicy grilled chicken or seafood for a heartier twist. Plus, the combination of fresh ingredients means you’re serving up a bowl of wholesome goodness that’s just as pretty as it is delicious. I can’t tell you how often I find myself reaching for seconds because once you’ve had a taste of this fiesta in a bowl, there’s no turning back!

Key Ingredients in Mexican Chopped Salad

Each ingredient in this salad has a specific role, bringing its own flavor, texture, and color to the mix. The combination of fresh vegetables, beans, cheese, and seasonings creates a well-rounded dish that is both vibrant and satisfying. Here’s what you’ll need:

– Romaine lettuce

A crisp and refreshing base for the salad, the romaine lettuce adds a crunchy texture that pairs perfectly with the other ingredients.

– Cherry tomatoes

These juicy, sweet tomatoes give a burst of freshness and bright color to the salad. Their slight tanginess balances out the richness of the other ingredients.

– Cucumber

Cool and crunchy, cucumber adds a refreshing element, helping to balance the zesty dressing and creating a nice contrast with the creamy avocado and feta.

– Red onion

Thinly sliced red onion offers a touch of sharpness and a mild, peppery flavor that enhances the overall complexity of the salad.

– Cilantro

Fresh cilantro brings a pop of herbal flavor and brightness, tying the salad together with its unmistakable, slightly citrusy taste.

– Black beans

These beans add a hearty, earthy flavor and a bit of protein, making the salad more filling while contributing to its satisfying texture.

– Corn kernels

Sweet and tender, corn kernels provide a slight sweetness that complements the savory and tangy ingredients in the salad.

– Feta cheese

Crumbled feta adds a creamy, tangy element, with just the right amount of saltiness to balance the salad’s flavors.

– Olive oil

This rich oil helps to bring all the ingredients together, adding a smooth base for the lime vinaigrette while enhancing the flavors.

– Lime juice

Zesty lime juice brings a burst of citrus that elevates the freshness of the vegetables and provides a tangy contrast to the richness of the cheese and avocado.

– Chili powder

A sprinkle of chili powder gives the salad a mild heat and a smoky depth, adding a subtle kick that rounds out the flavors.

– Cumin

The earthy, slightly nutty flavor of cumin adds a warm, aromatic depth that brings an authentic Mexican touch to the dish.

– Salt

Just a pinch of salt enhances all the natural flavors in the salad, ensuring everything tastes bright and balanced.

– Black pepper

A dash of freshly cracked black pepper adds a little spice, giving the salad that perfect finishing touch.

How to Make Mexican Chopped Salad

1. Gather all of the ingredients and prepare your work area. Make sure your cutting board, knives, and mixing bowls are ready for action!

2. Wash the romaine lettuce thoroughly under cool water and pat it dry with a clean towel. It’s important to remove any dirt or residue, so you get that perfect crunch without any unwanted surprises.

3. Chop the romaine lettuce into bite-sized pieces and place it in a large mixing bowl. You want the pieces to be small enough to easily fork into your mouth, but not too small to lose that satisfying crunch!

4. Rinse the cherry tomatoes under cool water and slice them in half. The sweet, juicy tomatoes will add that burst of freshness to the salad, so make sure to cut them evenly for a nice balance of flavor in every bite.

5. Add the halved cherry tomatoes to the bowl with the chopped romaine lettuce. The vibrant red color will instantly brighten up the salad.

6. Wash the cucumber and peel it if desired. If you love the green skin for extra color and nutrients, feel free to leave it on; otherwise, peel it to keep the flavor more mild.

7. Dice the cucumber into small pieces and add it to the salad bowl. The crunchiness of the cucumber gives the salad an extra refreshing bite.

8. Peel and slice the red onion thinly, then add the slices to the bowl. A little goes a long way with red onions, as their mild peppery flavor really shines in the salad.

9. Wash the cilantro under cool water, remove any tough stems, and chop it finely. This herb brings a fresh, citrusy note that ties the salad together, so be generous with it!

10. Sprinkle the chopped cilantro into the salad bowl. It’s the little burst of green that makes the salad look as good as it tastes!

11. Open the can of black beans, pour them into a strainer, and rinse them under cold water. This helps remove any excess sodium or liquid from the can, keeping the salad fresh and light.

12. Add the drained black beans to the bowl with the other vegetables. They provide a hearty, earthy flavor that balances out the crunchier ingredients.

13. Drain the corn kernels if using canned corn, or cook fresh or frozen corn if preferred. Either option adds a sweet, tender element to the salad that complements the beans and vegetables.

14. Add the corn kernels to the salad bowl. The natural sweetness of the corn is the perfect counterpoint to the tangy lime dressing.

15. Crumble the feta cheese and sprinkle it over the salad. The creamy, salty feta adds a rich texture and a burst of tanginess.

16. In a small bowl, whisk together the olive oil and lime juice until combined. This forms the base of your dressing, giving it a smooth and zesty foundation.

17. Add the chili powder, cumin, salt, and black pepper to the olive oil-lime mixture and stir well. This combination of spices is key to giving your salad that authentic Mexican flavor profile.

18. Pour the dressing over the salad and toss gently to combine all of the ingredients evenly. Be careful not to mash the ingredients—just a gentle toss will do to make sure everything is coated.

19. Taste the salad and adjust seasoning if needed, adding more salt, pepper, or lime juice as desired. Sometimes, a little extra lime juice can bring that zesty zing you’re craving.

20. Serve immediately or chill in the refrigerator for about 15 minutes before serving for a cooler, more refreshing taste. This gives the flavors a bit more time to marry together, making every bite even more satisfying.

Serving Suggestions for Mexican Chopped Salad

– As a side dish for grilled meats

This vibrant salad pairs wonderfully with grilled chicken, steak, or shrimp. The smoky char of the meat combined with the fresh, zesty flavors of the salad creates the perfect balance.

– Top with crispy tortilla strips

For an added crunch, sprinkle some crispy tortilla strips or crushed tortilla chips on top just before serving. The extra texture elevates the salad to new heights and adds a deliciously salty bite.

– Turn it into a main dish

Add some grilled chicken, tofu, or even blackened fish to turn this salad into a hearty, filling meal. It’s the perfect way to enjoy a satisfying, light lunch or dinner while still feeling full and nourished.

What’s your favorite way to enjoy this salad? Let me know!

How to Store Mexican Chopped Salad

If you find yourself with leftovers (lucky you!), it’s important to store your Mexican chopped salad properly so it stays fresh and delicious. Here are a few tips:

– Keep the dressing separate

To avoid soggy salad, store the dressing in a separate container. This way, you can drizzle it on just before serving, keeping the veggies crisp and vibrant.

– Use an airtight container

Store your salad in a large airtight container in the fridge. If you’ve already mixed the dressing, try to consume it within a day or two to maintain the best texture and flavor.

– Consider removing the avocado

If you’re storing it for longer than a day, remove the avocado and store it separately. Avocados tend to brown quickly, but you can add fresh slices before serving for that creamy, fresh texture.

With these easy steps, you can enjoy the vibrant flavors of your salad for a bit longer!

Conclusion

And there you have it, folks—a Mexican chopped salad that’s as vibrant and flavorful as it is easy to make! From the crisp crunch of fresh veggies to the creamy feta and zesty lime dressing, every bite is a fiesta of flavors. Whether you’re serving it up as a light lunch, a side dish for a BBQ, or a main meal topped with grilled chicken or shrimp, this salad is sure to impress.

Feel free to print out this recipe and save it for when you’re craving something fresh and fun. I’d love to hear how it turns out for you, so don’t be shy—leave me a comment if you’ve tried the recipe or if you need any tips to make it even more amazing. Any questions or feedback? I’m here to help! Let’s keep the conversation going, and happy cooking!

Print Recipe

Mexican Chopped Salad

Author: Emily Roberts Courses: Lunch

Difficulty: Beginner Prep Time 15 mins Total Time 15 mins

Calories: 250

Description

A vibrant mix of crisp lettuce, juicy tomatoes, crunchy cucumbers, and sweet corn, all tossed in a zesty lime dressing with a kick of cilantro and spicy jalapeños. This fresh, colorful salad bursts with flavor in every bite!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups romaine lettuce, chopped

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• ¹⁄₂ cup red onion, thinly sliced

• ¹⁄₄ cup cilantro, chopped

• ¹⁄₄ cup black beans, drained and rinsed

• ¹⁄₄ cup corn kernels

• ¹⁄₄ cup feta cheese, crumbled

• 1 tablespoon olive oil

• 1 tablespoon lime juice

• 1 teaspoon chili powder

• ¹⁄₂ teaspoon cumin

• ¹⁄₂ teaspoon salt

• ¹⁄₄ teaspoon black pepper

Instructions

1. Begin by gathering all of the ingredients and preparing your work area.
2. Wash the romaine lettuce thoroughly under cool water and pat it dry with a clean towel.
3. Chop the romaine lettuce into bite-sized pieces and place it in a large mixing bowl.
4. Rinse the cherry tomatoes under cool water and slice them in half.
5. Add the halved cherry tomatoes to the bowl with the chopped romaine lettuce.
6. Wash the cucumber and peel if desired.
7. Dice the cucumber into small pieces and add it to the salad bowl.
8. Peel and slice the red onion thinly, then add the slices to the bowl.
9. Wash the cilantro under cool water, remove any tough stems, and chop it finely.
10. Sprinkle the chopped cilantro into the salad bowl.
11. Open the can of black beans, pour them into a strainer, and rinse them under cold water.
12. Add the drained black beans to the bowl with the other vegetables.
13. Drain the corn kernels if using canned corn, or cook fresh or frozen corn if preferred.
14. Add the corn kernels to the salad bowl.
15. Crumble the feta cheese and sprinkle it over the salad.
16. In a small bowl, whisk together the olive oil and lime juice until combined.
17. Add the chili powder, cumin, salt, and black pepper to the olive oil-lime mixture and stir well.
18. Pour the dressing over the salad and toss gently to combine all of the ingredients evenly.
19. Taste the salad and adjust seasoning if needed, adding more salt, pepper, or lime juice as desired.
20. Serve immediately or chill in the refrigerator for about 15 minutes before serving for a cooler, more refreshing taste.

Note

• Make sure to rinse the black beans and corn thoroughly to remove excess salt or preservatives if using canned versions.
• Feel free to substitute feta cheese with cotija or queso fresco for a more authentic Mexican flavor.
• For an added crunch, try adding some crushed tortilla chips or toasted pumpkin seeds to the salad just before serving.
• If you prefer a spicier kick, consider adding a diced jalapeno to the salad or extra chili powder in the dressing.
• The salad can be made ahead of time, but for the best texture, avoid adding the dressing until just before serving.

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