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This Mexican Chopped Salad is perfect with any Mexican meal and always gets rave reviews! It's also delicious spooned over chicken, shrimp or pork or beef!
This might seem a little strange, but it makes me really happy to come home from the grocery store or farmer's market loaded down with all sorts of beautiful, fresh produce. And if I find it for a super-duper price, well, let's just say I'm like a little pig in mud. This Mexican Chopped Salad is the result of a recent trip to the market.
I always have fun deciding what to do with my stash of fresh goodies. I've been rolling around ideas for a Mexican Chopped Salad for a while now. So when I found tiny sweet peppers, red onions, fresh succulent corn and zucchini, all on sale this week, I did a little happy dance, knowing it was time to make that south-of-the-border-inspired salad happen.
A delicious ugly duckling
I just needed to find one more item; an item that could very likely win "the ugliest member of the produce aisle" award. Can you guess what I might be?
One small jicama (pronounced hē-kə-mə) is what I needed to complete my salad. Jicama is native to Mexico and is used frequently in South American cuisine. I love to use it in salsas and salads as it has a lovely, slightly sweet flavor and a crisp, crunchy texture.
If you've never purchased jicama before, don't be surprised when you finally find it looking like a speckly, brown, misshapen potato. But there's lots of nutritional goodness hiding under that humble surface.
Jicama is low in calories and high in fiber, potassium, iron and vitamin C. I would describe the taste and texture as a cross between an Asian pear, a potato and an apple. Pick one up next time you're at the grocery, you may discover a new culinary friend! Jicama is wonderful in salads and can also be cut in sticks and eaten with dips like hummus and dips.
Back to my Mexican Chopped Salad. It's the kind of salad I can never get enough of; fresh, vibrantly colored and loaded with flavor. Eating it, makes me feel energetic and healthy. The dressing is light and bright, with just a few ingredients; fresh lime juice, honey, a clove of garlic and a splash of oil. A pinch of cumin along with sea salt and freshly ground black pepper finishes it off perfectly. I love simple recipes like this.
If you like a little crunch in your salad, as we do, be sure to pick up a package of corn tortillas. That's what you'll use to make the crispy topping for this wonderful salad. Just slice them up, drizzle with a bit of oil on a sheet pan then pop the pan in the oven till the little strips are gloriously golden brown; a perfect complement to this Mexican Chopped Salad.
A kitchen magician!
Okay, and one little secret I have to share. See how all the veggies are chopped perfectly to the same size in this Chopped Mexican Salad? That's not me. Nope, if I were doing the chopping, they'd be all random sizes. I have this Vidalia Chop Wizard that I'd have a hard time managing without. When I want to make a pot of soup or a salad with lots of chopped veggies in a hurry, I just pull out this little magic chopper and 1-2-3 I'm done!
My daughter-in-law, Lindsay created a quick little video to demonstrate how this little kitchen magician works:
See for yourself!
She also made the video below, demonstrating how to make this Mexican Chopped Salad:
What to serve this salad with:
- It's perfect with any Mexican entree; tacos, enchiladas, quesadillas, burritos, etc
- Spoon it on top of nachos, so delicious!
- Serve it with chips (omit the lettuce, if you prefer).
- Serve it with grilled chicken, seafood, pork or beef.
- It's a wonderful side to serve with burgers.
- Make a healthy, whole-meal salad by adding rotisserie chicken.
- This salad is perfect for potlucks and picnics as it goes so well with everything. Don't expect leftovers, you'll be sure to come home with an empty bowl!
If you're craving fresh and delicious, be sure to add these ingredients to your grocery list. Make this Mexican Chopped Salad and enjoy it for dinner along with some grilled chicken, pork or seafood. Then pack it up for lunch the next day, as it keeps quite well. Just a warning though; all your co-workers will be drooling over your delicious, brightly colored lunch. Enjoy!
Café Tips for Making this Mexican Chopped Salad...
- Cooking corn in the microwave is so simple and there's no mess. See the directions below in the recipe or check out the video below. The husks and silks just pull away. The corn is clean and just slightly cooked, perfect for salads like this.
- For a pretty presentation, try to chop all the ingredients about the same size. See the notes above regarding this.
- Although fresh corn is ideal in this salad, you can substitute frozen corn when fresh is not available.
- The tortilla strips are optional and if you're short on time, just skip them. The salad will be delicious without them. Often, if I'm serving this salad as a side to grilled entrees or burgers, I make it without tortilla strips.
- I love red onion in this recipe as it adds such pretty color but yellow or white onion is also delicious!
Enjoy South-of-the-Border cuisine? Check out some of our other Mexican-inspired recipes like our Homemade Flour Tortillas. We've gotten over 1100 comments from cooks all over the world who have fallen in love with these easy tortillas!
And this Mexican Honey Lime Grilled Chicken has also been super popular with our readers. It's perfect for a cookout or summer party!
Mexican Honey Lime Grilled Chicken
Thought for the day:
And we have this HOPE
as an anchor for the soul,
firm and secure.
Hebrews 6:19
What we're listening to for inspiration:
Hope Has A Name
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Mexican Chopped Salad
Ingredients
Ingredients for the 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
- taste and add salt if needed
Ingredients for the tortilla strips:
- 6 6- inch corn tortillas
- 1 ½ tablespoons canola oil
- ½ teaspoon sea salt
Ingredients for the salad:
- 1 medium head romaine lettuce, chopped in approximately ½ inch pieces
- 1 medium bell pepper, diced in ¼-inch pieces**, any color (I used orange)
- 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 dice**
- 4 medium tomatoes, seeded and diced into ¼-inch dice**
- 4 ears corn, if fresh corn is not in season, substitute 1½ cups of sweet, tiny frozen corn
- 1 ½ cups canned black beans, drained and rinsed
- ½ cup finely chopped cilantro, plus whole cilantro leaves for garnish, if desired
- instructions
Instructions
- For the dressing, combine lime juice, honey, cumin garlic and salt.
- In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk.
- Taste and add more salt and pepper, if needed. Set aside.
- For the corn tortilla strips, preheat oven to 400˚F.
- Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about ¼-inch thick.
- Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.
- Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
- For the salad, place corn, two ears at a time, in the microwave and cook for 3 ½ minutes.
- Remove from microwave with a hot pad and allow to cool for 5 minutes.
- After cooling, cut bottom end of corn off, about 1 ½ inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.
- Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
- Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.
Notes
Nutrition
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This isn't fresh corn season, so I bought frozen. Do I cook it as directed and then let it cool before adding it to the salad?
Hi Lois, Frozen corn works well in this recipe and there's no need to cook it since it has already been blanched. Just thaw the corn ahead of time and discard any extra liquid to keep the salad from getting soggy. Hope this recipe turns out well for you!
This salad is fabulous! I’ve been making it for years. My favorite salad, especially in the warmer months. So refreshing and vibrant. Made it for our family dinner tonight and got asked for the recipe. Make this and you’ll be happy!
Hi Meg, Thanks for the excellent review! It's wonderful to hear what a staple this salad has become for your family and friends. We so appreciate you taking the time to let us know how much you enjoy this recipe!
I just made this recipe today! It is allot of chopping, and having a vegetable chopper really helps! I also purchased pre cut Jicama. It is so fresh and delicious, I will definitely be making this again soon!
Hi Lori, Thank you for the kind comments! So glad you found the vegetable chopper helpful (and pre-cut jicama sounds genius!). Thanks for letting us know how well this recipe turned out for you!
Can you clarify in the ingredients the 2 heads of romaine lettuce. Is it supposed to be iceberg? Romaine comes in stalks.
Hi Jan, it might depend on where you come from but I've always heard of Romaine lettuce in terms of "heads" or "hearts". Iceberg also comes in "heads". But, yes, we are calling for Romaine lettuce here!
Thank you for the clarification!
This recipe is absolutely delicious and one of my favorites. I sometimes make it with more chopped lettuce and some of the other ingredients…and then just double or triple the dressing. Very tasty and I always receive compliments on how good it is no matter how I prepare it. Worth all the effort of chopping. Thanks for a great recipe!
Hi Mapal1, Wow - what a great review! Thanks for the kind comments and for sharing your helpful tips for this salad. It's lovely to hear how much you enjoy this recipe!
This was a great, healthy salad. I loved it and so did the crowd that ate it all up!
Just don't put the lettuce into it until you are ready to serve.
Excellant!
Thank you for the excellent review, Mary! It's great to hear how well this recipe turned out for you - thanks for letting us know!
You are not kidding that everyone LOVES this salad! My friends who came over for dinner (had it with Mexican Chicken Tortilla Soup and then lime sorbet) could not get enough of it and kept saying how amazing it was! Thank you so much for the recipe!!!
Hi Lila, Thanks for the excellent review! So glad to hear how much you and your friends enjoyed this recipe - we appreciate you taking the time to let us know!
Just wondering if this would keep and could be used as a meal prep for lunches? Minus the dressing obviously! The would be put on at the time.
Hi Jackie, yes, that will work! Just keep the dressing separate and drizzle it on before serving.
This salad is…. Next level! There are so many flavors, textures… don’t even get me started about the colors. Beautiful, tasty, PERFECT! 😍
Hi Marsha, Thank you for the excellent review! It's wonderful to hear how much you enjoyed this recipe - thanks for taking the time to let us know!
Thinking about making this. Question: in terms of quantity, how much does 1 batch make?
Hi Laura, This recipe is estimated to make about 8 servings. Hope you enjoy the salad!
What can you sub the honey for to make this vegan?
Hi Monto, you could use sugar (start with 1 tablespoon) or maple syrup.
I love the white bowls in the background. Where did you get them?
Hi Tricia,
I've had those bowls for years. They are made by Johnson Brothers and are called Heritage White.
I made this for our garden party which was Mexican food themed. We had a lot of great food, as it was a taco/burrito bar. People raved about this salad, saying they could make a meal of it alone! Recipe was forwarded to our guests.
Awesome! Thank you for the review, Lisa!
The jicama was a nice crunchy touch, made for a refreshing salad. thanks you sharing
Thanks, Boo!
I make Mexican salad similar to this all the time just by throwing in what I have on hand. But I saw this in scrolling through your site (LOVE your baking recipes!) and decided to try it. And I'm not sorry I did. I put extra jicama in because we like the crunch. But the taco chips on top - they are a game changer!!!! So great! I'm going to make these to top all kinds of salads......so good. Thanks for your great recipes with such clear instructions and ingredients that are readily available.
Wonderful! Thank you for the kind review, Eva!
Hi there , I am taking this salad to a party and was wondering if it's ok to make it a couple of hours in advance. Thank so much!
Hi Maureen, you can make the salad and dressing and combine them a few hours ahead but don't add the lettuce until right before serving. Just bring it in a ziplock bag and add it before serving time. That way, it won't get soggy.
I want to add cheese to this recipe. What do you recommend?
Hi Jess, cotija cheese would be delicious!
Can I make this a day before the dinner?
Hi Rachel, you could prep the dressing, the tortilla strips, and chop the veggies the day before but wait until the day of to put it all together.
can I add some cooked shrimp to this salad? What size would be best for a shrimp salad meal? I'm heading for the farmers market soon. Many thanks, Jan I bought your chopper!! What a find!!
So sorry we missed this, Jan! Shrimp is a perfect addition to this salad.
I made this salad at a taco party, and every person at the event complimented it on how amazing it was. I recommend a chopper, like the one seen in the video, to make things easier. It all comes together, and by day 2, the salad is still fresh! Thank you!
Awesome! Thanks, Amy!
Best salad I have ever made!
Awesome! Thanks for the review, Donna!
I've assembled the salad ingredients and the dressing ingredients separately . Should I add the dressing to the salad while it's in the fridge or wait to add it when I'me ready to serve it?
It's best to add it just before serving.
I made this tonight to go with burgers on the grill. It's a nice alternative to mayo based salads. I mixed it up about 2 hours before dinner and the flavors were well incorporated. I added a diced jalapeño, used a 10 oz bag of bird's eye frozen corn, and extra lime. Will definitely make again!
Great! Thanks for the review, Sabrina!
I tried this recipe for a friendly get-together. It was a big hit. My husband loves it and is excited about eating salad when I make this one. Thank you for a great recipe.
Wonderful! Thanks for letting us know, Lisa!
A fresh salad with a great dressing that neither had too much vinegar or honey. I adjusted salad ingredient amounts make it smaller, but doubled the dressing, keeping it in a separate container and adding it to the salad and later leftovers as needed. Yes, this is a keeper.
Wonderful! Thank you for the review, Toni!
Can I make the dressing in advance? Thank you
Yes! Enjoy, Margaret!
So weird: clicking on the Vidalia chop wizard link takes you to a Mueller chop item?
Hi Emily, not sure why that happened but I fixed it, thanks!
I doubled the recipe to take to our women's Bible study and I had rave reviews and requests for the recipe!! Thanks so much for a great recipe with the ability to be healthy and a beautiful presentation to boot!. Looks like I'll be making this again real soon! ❤️
Awesome! Thank you for the review, Mariela!
This looks amazing. My question is, on a few of the ingredients you have two asterisks noted, but I couldn’t find notes indicating what they’re for……do they mean anything.? Or should I just ignore
Thanks
Hi Barb, thanks for noticing that. Those are the veggies I use my Vidalia chopper for. I have added that to the notes.
Absolute delicious, flavors all came together. Dressing was a hit along with the tortilla strips(homemade). Loved everything about the recipe. My husband likes to have meat every night so I made taco meat and put it on the side for him to mix in. Thanks for the recipe. Looking forward to making it again.
Thank you for the review, Carol!
Absolutely LOVED this salad! Made the recipe exactly as directed. DELICIOUS!
Awesome! Thanks for the review, Judith!
Has anyone tried it without the canola oil? Can I just add that much more olive oil? Thanks!
Hi Elizabeth, yes, olive oil will work. Just use a mild olive oil, not something strongly flavored.
You can and should use avocado oil with this recipe... I also used a 1/4-in cubed avocado and another avocado was sliced as edible garnish. No other changes or additions and this salad is absolutely fantastic!
Thanks, Russell!
This salad is so good!!! It was a real crowd pleaser. Easy and delicious!
Awesome! Thanks for letting us know, Carol!
We loved this so much! I did not use hot peppers, instead I used Mike's Hot Honey for the dressing. I doubled both salad and dressing so we would have enough. I ended up having enough for the next day. On that day, we cooked up some veggie crumbles and used the chopped salad as a topper, in corn tortillas. It was the best tacos ever and it will be in our regular meal rotation.
Awesome! Thanks for the review, Sharon!
I made these tonight and it was my first time trying tortillas. I think they were perfect for my first try. Of course like pancakes, the first two were not so good, by the end, they looked legit! Do you put oil or butter in the pan? The recipe didn't mention it. I used a crepe pan and the ones I did in a dry pan were a bit crispy. The ones I did with just a drop of olive oil were much more stretchy. But a great recipe!
Hi Jen, I think you're referring to the flour tortillas? If so, then yes, we use a dry pan. If they are crispy then they cooked for too long.
I made this wonderful salad yesterday to serve today with burgers and French fries. It was a big hit! Everyone loved it. I found out after making it that a few more guests were coming. I took the easy way out and just added more Romaine lettuce to bulk it up a bit. I had plenty to serve everyone. This recipe is definitely a keeper.
Wonderful! Thank you for letting us know, Kathy!
Chris, Your recipes, dialog.....oh just everything are wonderful. However, I have saved 2 recipes that I want to use. .Both have Lemon Ginger Poppyseed Dressing. How much poppyseed do I put in? Thanks so much once, again, because I actually look like an incredibly talented cook" to my family ! sfk
Hi Suella, thanks for your kind words!
Regarding your question, it's 1½ teaspoons.
WOW! I made this salad last night along with some Mexican Spaghetti and El Sombrero Cornbread and it was fantastic. This is a keeper for sure. And the dressing was amazing (I doubled it).
That's great, Dede! So glad you enjoyed it!
Just found your recipe and one thing I did do was find out what was a jicama. Google told me it was similar to an apple but not quite as sweet. I will have to check at our local grocery store. Might only be available at a Mexican Grocery. Until then I will be making this without or a small amount of apple. It definitely sounds delicious. We love Mexican food no matter what it is. Thanks for sharing this recipe. **
Hi Judy, we can find jicima in our regular grocery store. Enjoy the salad!
Jimica (pronounce the “j” as an “h”) is more closely related to a sweet fresh raw turnip than an apple. The texture is more like a water chestnut; unless you find fresh ones, they are not a good substitute.
Thanks, Brenda.
Hi Judy,
I saw that a Jicama is a Mexican Turnip. I just picked up a regular Turnip and hope it works. Trying it today for company.
🙂
Thanks, Lynda!
This salad was wonderful. Made it for a dinner party. I didn’t have the handy chopper so it took me longer but it’s well worth it. I’ll be making this again. Thanks!
That's great, Sara! Thanks for your review!
I made this today and it is delish. Of course, I didn’t’ read the recipe completely before starting and I didn’t cook the corn in the microwave as stated. I’ve made other salads with corn right off the cob so that is what I did here. It may have added a bit more crunch. The dressing is outstanding and the salad turned out really tasty. I will be making it again. Thank you for the recipe and also for adding the nutritional chart.
So glad you enjoyed this, Odette! Thanks for your review!
I also did not cook the corn. I make corn salsa with other Mexican dishes I make and just use the kernels right off of the cob. I love the garlic and lime notes of the dressing. I also made the copycat Chipotle salad dressing and married the two dressings together. They were delicious. I love mango with Mexican so I added that to this salad and served baked cod on the side. I will definitely make it again.
Thanks for your review, Nicolette!
Beyond YUMMY! Made this recipe 5/12/23 and my husband & loved it!
Plant based entirely and oh so good!
Another great recipe!
Thank you Chris!
Awesome! Thanks for your review, Therese!
Made this today for an evening beach picnic. I skipped the romaine entirely. Roasted frozen corn tossed with a little olive oil and smoked paprika. Served it in short plastic cups with Tostito “scoops”, and it was a big hit.
Will definitely be making this again, maybe with the addition of diced mango!
Thank you, Chris!
Great idea, Victoria! And mango sounds delicious!
Thanks, Lindsay! Your video was very helpful, too!
You're welcome! So happy you enjoyed it!
Made this for Cinco de Mayo and it was a big hit with our gathering. Many thanks!
Wonderful! Thanks for letting us know, Jessie!
Is there another herb to use instead of cilantro? My main course has cilantro and I don't want to double up on this flavor. Or should just leave it out? Otherwise, the recipe looks perfect for my dinner guests!
Hi Pam, the cilantro in this recipe is not overpowering so it wouldn't be bad to go with it, even if you're using cilantro in another recipe. That being said, basil is always a nice alternative to cilantro.
I made this yesterday. It was great and great today as a leftover. We had friends over and everyone liked it. Very tasty! I will definitely make it again.
Awesome! Thanks for letting us know, Karen!
This salad was wonderful. I made it for a dinner with friends. I served spicy chicken wings with it and bought good tortilla chips to go with it. It was wonderful and our friends ate all the salad. I doubled the recipe.!!
Thank you for a great recipe! PS I used frozen corn and charred the corn in a non stick dry pan. Worked beautifully!!
Wonderful! Thanks for letting us know, Cecilia!
Can this salad be made the day before? I know the dressing needs to be put on right before serving.
Thanks!
Hi Lori, yes, you can make this ahead and just add the dressing before serving.
Colorful and tasty! Made it for a taco bar wedding, came out beautifully! Thank you for sharing!
That's great, Carol! Thank you for letting us know!
This recipe was a huge hit. I made it for a dinner party and it was a good thing I made a double recipe. The only change I made was substituted cabbage for lettuce. I cut it very fine and it gives the salad an extra crunch. This is definitely our go to summer salad!
Awesome! Thanks for letting us know, Gen!
Very good salad with lots of flavor. Definitely will make many more times.
Thanks, F!
Thus was delicious. And so forgiving re ingredients. This will be a go to for us especially in the summer.
Thanks for letting us know, AM!
I am serving the salad tomorrow. Do I put the dressing on today and let it soak in for more flavor?
No, I would add the dressing right before serving. The romaine can get soggy if you add it too far in advance.
Would diced jalapeno work in this salad? Our family likes a little bit of "heat" with our Mexican dishes.
Yes, that would be a great addition, Jennifer.
Great recipe. I use frozen roasted corn to save time . I cook it then cool it ahead of time. Turns out great!
Thanks for letting us know, Herman!
I don't see the romaine lettuce in the picture. I there lettuce in the salad or could you leave it out?
Hi Carol, there is lettuce in the salad. You will see it if you look close but it is Romaine and it's chopped fairly small. You could leave it out but it does add a nice crunch and makes the salad go farther.
If using frozen corn, do we cook it first or just use frozen?
Hi Rick, frozen corn is already blanched, so just thaw it and drain off any excess water.
I didn't make the salad as written; just used the dressing for whatever veggies I had on hand for a salad, and the dressing is delicious!! Have made it twice already and I will continue using it for a go-to dressing!
Thanks, Kalli! Glad you made it work for you!
Oh my goodness….what a good salad….I have now made a couple of your recipes…..just delicious…..so glad to have found your site! For sure will be trying more of your recipes…..thank you!
Awesome! Thanks for letting us know, Lorraine!
I'm just a little confused by the romaine lettuce as your picture doesn't show any lettuce in the salad. Is the salad better with or without the romaine? I'm making it tomorrow for guests.
Hi Rita, there are a few pieces of romaine in these pictures, but it's mostly under the toppings. We just styled it that way for pictures.
Just wondering how many days in advance can I prepare the dressing without ruining it? I’d keep it chilled and wouldn’t mix with the salad until just before serving.
Hi Jean, you could make the dressing 3-4 days in advance.
Heading to a Mexican/Margarita themed BBQ this weekend and I'm going to bring this delicious salad. Seems like the perfect accompaniment 👍🏼
Yum! Hope you enjoy it, Joanne!
Hi Chris! Can I make this the night before? Should i add the dressing early or not? Thanks!
Hi Veronica, you can make it the night before. Just keep the lettuce and dressing separate until shortly before serving.
This salad was delicious. It is not limited to a Mexican side dish. We had it with barbecue chicken and Mac and cheese! Just great. Highly recommend! It is beautiful as well as healthy and delicious!
Thanks so much, Terri!
This salad is delicious! The dressing is perfect and makes a great marnade for grilled chiken. This makes enough for a large gathering. Thank you!
Awesome! Thanks for letting us know, Marvel!
I've made this recipe a handful of times and it works out perfectly. I've used fresh and frozen corn with similar results. Refreshing and perfect for a hot summer day.
Awesome! Thanks so much for letting us know, Grace!
Loved this salad as did the entire extended family! I will make it many, many more times! Great as side or topper, and if adding shrimp or chopped chicken, great main.
Yay! Thanks, Joan!
Absolutely flavorful . We love the combination and goes perfect with Mexican chicken breast . Thanks Toni for another Wonderful recipe .
Thanks so much, Peggy!
This is the best salad ever. I have made it over 5 times in the last few months and everyone loves it. The crunch of the tortilla strips is the perfect finish. I am going to try the green apple as a sub for the jicama because in my opinion, the jicama doesn't have enough flavor. Will serve this and my black bean and pumpkin soup as sides to my Xmas meal.
Thanks, Monica! Sounds like a delicious dinner!
Made this salad several times this summer. I like the idea of green apple instead of jicama and will try it.
Great! Let us know how you like it!
This salad was fabulous and I served it with Spanish Rice and Chili Rellenos !!
Yum! You're making me hungry, Karen! That sounds delicious!
I have made this salad several times over the past few years. Great summer salad to lighten up a meal. I love the jicama for the crunch. Also good as a main tossed with shrimp or chicken. The dressing is yummy!
Thanks so much for your review, Kathleen!
I made this salad with the Mexican Honey Lime Grilled Chicken that was recommended to accompany it. Both were FANTASTIC! I think this was the best dinner combo I have made all year!! Perfect for summer! Thank you for the recipes! I can’t wait to make it again for guests next time.
Awesome! Thanks so much, Renée, for taking the time to share your review!
This was easy and delicious! I made it to bring to a friend's house, because I thought that we were having Mexican food...turns out, she had made chicken curry, but it was STILL a perfect salad for it! I didn't have jicama (which I do love), left out the corn because she is not a fan, used a spring salad mix, but chopped it up (hey--just using what I had on hand!), assembled it beforehand but didn't toss with the tomatoes or dressing until it was time to serve. It was an ABSOLUTE HIT! And, it is so pretty! Thanks!
Thanks, Sheri! It does seem to go with lots of cuisines despite the name. Thanks so much for sharing your review! 💕
Holy Mackerel. This salad was AMAZING.
I scrapped the zucchini and put in an avocado instead, but everything else was the same. That dressing was so good and the cilantro added so much freshness!
This one is DEFINITELY going into the rotation! Thanks for sharing!
Yay! I'm so glad, Danielle. Thanks for letting us know!
What kind of tomatoes do you use for this?
Hi Karen, I usually use cherry or plum tomatoes. If you use a really juicy tomato, I would suggest draining the diced tomatoes for 10-15 minutes before adding them!
Had to sub green apple for jicama, but otherwise followed the recipe to a T. AMAZING! I've sent the recipe along to several friends.
That was a great substitution, Jennifer! Thanks so much for sharing your results
This has become THE requested dish I bring to family gatherings. Everyone devours it. The flavor is wonderfully fresh and goes with everything. I've been making your Mexican Chopped Salad for several years, and wanted to thank you for sharing this and all of your other consistently high quality recipes. If I see your name on a recipe, I go to your site rather than to the site of one of the thousand annoying, wannbe internet chefs. Thank you, again! Great job!
I love that, Renee! Thank you for taking the time to let us know!
Guests love this salad!
Yay! So happy you enjoyed it, Abby! Thanks for taking the time to share your results!
This is now one of my go-to salads. Everyone loves it and it is always a hit!
Thanks for sharing your results, Vicki! 💕💕💕
Do you cook the zucchini first?
No, that's not necessary. The only thing that is cooked a bit is the corn.
made today for the first time, Happy Father's Day, and the reviews were great!! Lots of chopping, which I did the night before, and mixed in the a.m. Would definitely make again
Yay! So happy to hear this, Cheryl! Thanks for taking the time to leave a review!
Made this salad today and it is delicious. Definitely a keeper!’
Yay! So happy you enjoyed it, Betsy! This is one of our favorite salads!
Could I add pasta to make more volume for a large get together ?
You definitely could. I would probably put it all together fairly close to serving time.
Just prepared the salad fixings and marinated the cilantro lime chicken overnight. Go away rain so I can fire up the grill. 😉
Haha! I know what you mean. The sun is shining here and next thing you know, it's pouring!
I just made this. It was amazing! I just picked up my vegetable box from a local farm and it had many of the ingredients in it. I substituted avocado oil in place of the conola oil. I also just opened a can of shoe peg corn in place of the corn on the cob. Great!
Thanks so much, Michelle! I'm so happy you enjoy this salad!
Made it for dinner tonight. My family said it is a keeper. I also used avocado oil and extra virgin. The only thing I would have to say it was a lot to chop. But I enlisted the help of my daughter and husband in order to get dinner on the table in a timely manner. What a great treat for us all to work together. Thanks for recipe.
Thanks, Lena, we appreciate you taking the time to share your results! It is a lot to chop, that's why I use the chopper mentioned in the post. It makes things really easy!
I have that chopper, too! I agree it is great! I'm excited to try this salad tomorrow! Thank you for the recipe!
Great! Thanks, Terry! Enjoy!
Wondering if your microwaved corn method could be substituted for the tedious blanching step when freezing corn. I like the idea of the corn being easier to husk as well. When cool the cobs could be stripped and the corn bagged and frozen. What do you think?
Jan
Hi Jan, I haven't tried this so I don't want to say for sure, but I think it would work!
Absolutely wonderful!! How long will this keep in the refrigerator?
Thanks, Sal, without the Romaine, this will keep for 3-4 days. With the romaine, it will keep for a day or two.
This salad was great! Loved the dressing; fresh and clean tasting. I used extra virgin olive oil and avocado oil. Good job!
So happy to hear you enjoyed this salad, Connie! Thanks for taking the time to let us know!
This salad is so yummy. I did it exactly how it is written. I’m serving it with an enchilada soup for a Christmas ladies luncheon. I will definitely do this salad a lot. Thank you
Thanks, Lorene, I'm so happy you enjoyed it! This is definitely one of our favorite salads!
What a delicious salad! We’re going to a dinner party next week and the host is making Mexican main course dishes. I volunteered to make a salad and made this one last night as a “test run” to have alongside beef enchiladas, and I wouldn’t change a thing. I did “cheat” and used crunchy tortilla strips that I found in the salad dressing aisle - this was pure laziness on my part. I also found crunchy jalapeños in the same location so we sprinkled a few of those on for some heat. Thanks so much for creating such a delicious salad that goes so well with Mexican food!
Thanks so much for sharing your results, I'm so happy you enjoyed it! 💕
Cool! I like your ideas.
This salad was great. I used dried corn instead of tortillas and frozen uncooked sweet corn. I added chipotle Tabasco to spice it up. Both my husband and I enjoyed it. No question we will make it again. We try to eat salad every other dinner and this is now moving into our mix.
Thanks, René! So happy you enjoyed it. Love the idea of adding a bit of chipotle Tabasco!
I want to use frozen corn. Do you have to cook it at all or can you just pour it in the salad frozen?
Hi Gina, you don't need to cook it (corn is blanched before it is frozen and that's enough) but I would let it thaw in a strainer so you're not adding any extra water to the salad.
I love healthy recipes and especially salads, thank you for your proposals, I share
Thanks for sharing! Does the dressing keep long?
The dressing will keep for a week to 10 days.
This looks so good! It is way easier to get excited about this kind of salad! Do you use this dressing for any other foods?
Hello,
Can you describe the microwave corn technique please? How long does it cook in the microwave?
Thank you,
Trudy
Hi Trudy, if you look in step 8, I describe how to prepare the corn. Enjoy!
Delicious salad! The flavors were so fresh and it was the perfect thing to eat on a hot summer day!
Thanks, Susan! I'm so happy you enjoyed it!
I live in Australia and have made this salad which everyone loved and now want the recipe. Unfortunately I cannot access Jicama here so suibstituted celery and an apple which still made it very tasty. What is Jicama? and whast is similar?
Hi Roslyn, jicama is a root vegetable that's commonly used in Mexican food. It's hard and crunchy and slightly sweet. Do you have daikon radishes there? That would be a similar flavor/texture. If not, I think your subs are great!
So delicious! I made it with what I had on hand, and I had pretty much everything! I didn’t add the lettuce or cilantro and my red onion didn’t look so good so I used yellow instead. That dressing is so yummy in combination with all the veggies. I’ll be making this quite often!
So happy you enjoyed this Tamara! Thanks for sharing your review!
I really like this salad. To make ahead, I put all the ingredients except the lettuce into a quart mason jar, gently invert back and forth to mix and store in the fridge until ready to serve, Then I add a few tablespoons to my portions of lettuce and serve. Delicious!
Thanks so much, Ms. Linda!
Can this be made a day ahead of time to serve?
Hi Carolyn, I would omit the lettuce if I made it a day in advance. Just add it shortly before serving.
How far in advance can I prepare this salad?
Hi Meg, you can make it a day in advance. Just don't add the lettuce until right before serving.
Love this salad...so does the husband! Will Mae this a lot this summer. Thanks for sharing!!!
You're welcome, Pat! Thanks for taking the time to leave a comment!
This looks delicious! What a great lunch meal prep to have ready in the fridge!
Can I use jarred jicama, or would it have a different texture? My grocery store sells it in the canned veggie aisle.
Hi Elena, as long as it doesn't have any type of marinade with vinegar or other strong flavoring, it should be fine.
After making this salad once for a family event, it is now always on the special request list. So flavorful and so colorful, and easy to make. Everyone loves it!
Thanks so much, Mary! You would also probably love my newest salad, similar but just using fresh corn, bell pepper and red onion. https://thecafesucrefarine.com/fresh-corn-salad-a-delicious-crowd-pleaser/
Asked my sons 33 and 31 to cook for me on Mothers day they loved this salad!! 10 out of 10! Also, lees girlfriend made your amazing Pecan Buttermilk cake WOW !!! so easy with your great photos and easy directions a Total Rave about it! I had so many calls on the next day for the recipe!! I wonder could you add the" email logo" to your recipes so people like me not so computer savvy can share your treasures as I know a lot of people who don't use facebook or twitter that would be amazing! You made my mothers day! watching my children prepare for fabulous recipes thank you again, Diana, from Toronto
That is so awesome Diana! I love that they cooked for you and did such a great job! It sounds like a wonderful team effort! Thanks for sharing such a special day.
I did add an email icon to the top of the posts. Thanks so much for that suggestion!
Hi Chris, remember me? Been a long time since I was blogging but I still had this recipe pinned from when I actively followed you. It was the perfect side dish for a Mexican mother's day dinner I made for a family gathering today. I made chicken enchiladas and Texas Trash bean dip, and everyone loved it all but this salad was demolished and devoured and I think they raved about it most! The dressing, made according to the recipe, was extra super sour and I had to add a lot more honey, about half a cup more! I don't know how that is possible, perhaps my limes were on steroids for sourness or something, because everything else was perfect about the recipe. Thanks for sharing this, I will never make Mexican food again without this salad. My family won't let me get away with not making it! haha!
Oh, so nice to hear from you, Veronica! Of course, I remember you! Hope you are doing well!
I'm so happy you and your family enjoyed this salad. I hope you had a wonderful Mother's Day!
Amazing good especially in hot weather. My husband's a very picky eater and is resistant to vegetables that are it and said he would eat it again. My daughter said she hopes there's some left so she can have it her lunch tomorrow.
Add some lime zest for that extra yummy touch.
Yay! So happy you all enjoyed it. Thanks for sharing your results!
Chris, I never checked the comments to read your reply until now! But I've been to this recipe so many times I thought I should tell you again how much we enjoy it. I make it often and always to rave reviews. Brought it to a Mexican potluck tonight and came home with an empty bowl. I use about 1/3-1/2 cup honey in the dressing, and leave out the tortilla strips, otherwise I make it just as written. You are a salad genius! Thank you for sharing this recipe. And yes we are all well. My little boy is 7 already! I work at a middle school cafeteria as a cashier now, and really enjoy it.
Aww, so nice to hear from you again Veronica! I can't believe your son is 7, wow! I'm so happy this salad has become a staple for you and your family. That makes me smile!
I made this for cinco deMayo last year and everyone loved it, they loved it so much I am making it again this year! It's so tasty and delicious! I am not a huge fan of cilantro so I only used half of what the recipe calls for. It's a very pretty salad and so very good...I recommend trying it!
Thanks so much for sharing your results, Kirsten. I'm so happy you enjoyed it and came back this year. Olé!
This salad, as my granddaughter and her co-workers said, is “the bomb”. It makes enough for a group or keep it for leftovers. Thank you for a light and super delicious recipe. Folks, whatever you do, do not change, add or subtract any one of the ingredients. It is perfect as written!
Haha! I love it Thanks so much, George Anne! Happy Cinco de Mayo!
If I use fresh corn, do I cook it first? Then scrape it off the Cobb?
Hi Deborah, cook it (just slightly) according to the directions and cut it off of the cob.
Silly question....
I am making this recipe today and fresh corn isn't available right now so I am using frozen corn. Do I add it straight from the bag or do I cook the corn first?
Thank you!
No, don't cook it! You want it as fresh as possible. In the process of freezing corn, it's blanched so it's lightly cooked already. Enjoy!
What is the serving size for the nutritional values given?
Hi Trish, the serving size is ¾-1 cup, depending on the size of your veggies.
I'm going to make this for a girls get-together this weekend. I think I'll use the smallest cherry tomatoes I can find and leave them whole so it won't be too runny and can be made well enough ahead of time. Do you think that would be alright?
Having not tasted this recipe, yet made a similar salsa with these ingredients, do you think crushed pineapple could go well with this dish? I made a salsa with all these ingredients, including the fresh cilantro and red onions, but also added pineapple and we dipped it with restaurant-style tortilla chips. I, for one, just love the sweet unexpected bite! It was a rave hit and I was asked to bottle it! (regrets--I never did!)
So sorry to be late to respond, Jenni. We were in the midst of the end of a kitchen remodel and things were pretty crazy last week. I think the cherry tomato idea is great or you could even leave the tomatoes out.
I'm not sure about the pineapple since I haven't tried it but I love the idea of it! Please let us know if you do try it 🙂
This was so good! I used a whole bag of frozen corn (warmed then cooled). I knew I would have extra so kept the romaine separate so that it wouldn’t get soggy next day. Served the corn mixture on top of romaine. Wonderful! I did have to pick out the tomato day two because it got mushy but otherwise just as good if not better day 2! I would probably just leave tomato out going forward unless I don’t expect leftovers. I love how packed this is with veggies. It was a perfect compliment to salmon and plan to use the leftovers with tacos. Delicious!
Thanks so much for sharing your results! Now you've got me in the mood to make this salad again!
What is ajicama pepper?
Jicamas are not peppers. They are actually a root vegetable. They have a sweet flavor and crisp texture. You have probably passed them right up at the grocery as they are kind of ugly 🙂
WOW! Definitely a 5 star recipe! This is one of the most delicious salad recipes that I have ever made, even members of my family who dislike regular salads raved about how tasty and good it is. Thank you for sharing it.
Thanks so much, Loren. I love that you got non-salad people to enjoy this salad!
hi, scott and chris, your recipe is amazing. Are u in Mexico? can i go there and attend a salad course from you?
Thanks so much, Xiang! Don't want to disillusion you but we are actually in North Carolina.:)
Hi I'm just trying this recipe tonight. I'm making the dressing to marinate some skinless boneless chicken breasts cut into chunks and saute them up to mix into your recipe. I also plan on making a second batch of the dressing to go on the salad. Do you reccomend corn bread or garlic bread to go as a side dish with this recipe
Hi Michelle, I think cornbread would be wonderful!
Looks yummy, Chris. I’d like to try it and was wondering if the carb count includes the tortilla strips. Thanks much.
Hi Gwen, the carb count does not include the tortilla strips as they are optional. Hope you enjoy it!
Oh my! I need this in my life. Must print your recipe. Thanks for sharing.
Enjoy, Maggie!
LOOKS delicious, can’t wait to try it.
Enjoy!
I want to make this salad for a mexican pot luck, but I would like to know how to cut (prepare) the corn to look like the one in the picture (pieces of several kernels together making one piece of corn)?
Hi Hanka, just cut the corn a little closer to the husk. You don't want to get a lot of husk but a tiny bit holds it together.
This salad looks great! How far ahead of time can I make the dressing and leave it in the refrigerator? Thanks!!
Hi Pam, you could make the dressing several days ahead.
I'd liked to make this salad for a family gathering. Fresh corn is not available, so I will be subsituting frozen sweet tiny corn. Do I need cook the frozen corn for the same amount of time?
Hi Linda, I would only cook the frozen corn until it is warm. During the freezing process, the corn is blanched so it won't need much more cooking.
Thank you!
I have made this salad numerous times for large gatherings. I chop all the veggies by hand and since I X 4 all ingredients including the dressing it usually takes up most of the morning but it’s worth every second. It is so delicious, crisp, bright and healthy the compliments just keep coming. That being said it is now my signature dish.
Cannot say enough good things about it! ❤️
Thanks so much, Karen, for sharing your results. I love that this is your signature dish!
I have made this salad twice with great results. However, the last (third) time I made this the flavor was flat. The dressing on its own tasted fabulous, but once I tossed the dressing with the salad the flavor seemed diluted and watered down. The dressing didn't seem to coat the veggies. Has this ever happened to you? Any ideas where things went wrong? Thank you.
Hi Joy, I haven't had that problem but I wonder if one of your ingredients (most probably, the tomatoes) was more watery than usual. I can't say for sure, but that would account for the dressing not coating the veggies. You might want to try draining the tomatoes after you've chopped them if they're super juicy.
Thiss salad is amazing. So fresh and flavorful. Though I guess I really need to up my chopping and overall prep skills because this took me a minimum of 45 minutes, but it was worth every minutes. My company all went for 2nds. which is unheard of for them.
Thanks so much, LeMoyne, so happy you enjoyed it! You might need to invest in a chopper. You'll be shocked at how quickly you can chop up a bunch of veggies!
If you are going to make this salad a lot I, too, recommend a chopper. Mines a little bit different but I use it all the time and love it. Saves a lot of time.
Thanks, Pat!
If I am planning on taking this to a family get-together , should I put the dressing on when it's first made or wait to put the dressing on when I get to our destination?
Hi Brenda, I would wait until you get there to add the dressing. ENJOY!!
Can I make this a day ahead for a party? Maybe I should put everything together but the Zucchini and dressing and do that on the day of the party... what do you think..suggestion
Hi Marilyn! Yes you could make it ahead and even add the zucchini. I would just add the dressing right before serving.
This is one of the best salad recipes I've ever tried! So crisp and fresh and flavorful. And it stays fresh for several days. I doubled the dressing, as the salad is a large quantity, and added the dressing and tomatoes and before serving. We love it!
Thanks for sharing your results, Kathy! So glad you enjoyed it! It's one of our all-time favorites 🙂
How anyone could rate this less than five stars is beyond my understanding. This combination of veggies and the fresh dressing is killer. This is a keeper!
Haha! Thanks so much, Robin. I'm so happy you love it as much as we do 🙂
Do you cook the zucchini first?
No, you don't.
Can you sub can corn?
You could but I would use a sweet small corn, like Summer Sweet.
In the picture with the chopped ingredients on a plate, what is the green item between the corn and chopped white item?
I believe that is fresh oregano. The first time I made the salad I used oregano but prefer cilantro.
Looks like the stock photo from the chopper add to me...because I don’t see green onions on the ingredient list.
Your very observant Daisy. It actually is my own shot of the ingredients but it was one of the early versions. I usually make a recipe quite a few times before I actually post it. If you look at the ingredient list, it includes a red onion. This version had a white onion. I decided red would be a lot prettier. The shot of the chopper itself is a stock shot though.
Oh Great! I just loved the salad, Though I couldn't find cumin in the nearest shops. Without it, it was awesome but I would love to make it perfectly adding cumin. Can you tell me where to find those?
Thank you for sharing this amazing recipe! We eat it as a salad and as a Great dip with chips! Awesome! Have shared it with all my family! They all Love it!
How long will this salad last if made ahead? Could it last 2-3 days without the dressing on it?
I think if you prepped the salad 2-3 days ahead and kept the ingredients separate it would work well. Then just combine with the dressing before serving.
Delicious, light, refreshing and easy! This recipe is a winner. I will definitely make this again.
Oh, thanks so much Lien! Now you've got me wanting to make it again! 🙂
Hi Chris,
I just discovered your website and I love it! I like interacting with other believers in this way, I feel like I can trust the information. I'm making the Mexican Chop Salad and I'm going to use Trader Joe's baby white frozen corn. It's delicious. Would you cook the corn before adding it to the salad or just use it frozen right out of the bag?
I made the dressing first and it's delicious! Thank you so much for the recipe, I know it will be
good. ❤️
Hi Gail, so nice to "meet" you! 🙂
I wouldn't cook the corn, just let it thaw. Frozen corn has already been blanched so it should be just perfect, once it's thawed! When it's thawed, if there's any extra liquid, just discard it so the salad doesn't get watery.
Oh, how I love this recipe. Since discovering it a year ago it's become a favorite. It's so versatile it works a a side for so many dishes. It's also a great main dish if you add a little grilled chicken or shrimp. It's also become the thing everyone insists I take to any potluck. Thanks again for the fantastic recipe!!
Thanks Tari, so happy you enjoyed it!
Where did you buy the salad bowl from ? It is lovely.
Hi Elle, I actually found that at HomeGoods.
You've packed this beauty with good for you yummies and it's a meal in itself!
This is one of the prettiest salads around Chris, love jicama and all the fresh veggies in this. Making this salad next week-end for a potluck, , will let everyone know where I got this recipe from . Thanks for sharing!
The perfect salad to kick off the summer season, Chris! One big bowl full of delicious beauty!
This is the salad I think of when I picture a beautiful, healthy, vibrant bowl of deliciousness! Love all the color, flavors and crunch! Sharing and pinning
This has got to be the prettiest salad ever! Sharing and pinning :))))
Hi Madonna,
I do use my chopper A LOT! It's wonderful for soups, salads, etc. That being said, if your sister has problems with her hands, you do have to give this chopper a good whack each time you bring it down. I guess it just depends what she can do. It does a wonderful job and they've come up with a heavier duty version for the same price as I guess some people found that with the whacking, this one could eventually break.
Love the colors and the gadetry!
Pinning this beauty again!!! It looks scrumptious and would be perfect for the holiday weekend!!! xo
So glad you dusted this off! What a perfect salad for the weekend!
I have a similar recipe, will make yours but add avocado 🥑
I have a similar recipe, will try yours , will add avocado 🥑
That sounds wonderful Marjorie!
You have outdone yourself in beauty with this stunning dish! And I bet it smells fantastic!
I have made a similar salad for pool parties and add a shot of tequila to the dressing, everyone loves it.
Oooooh, what a great idea!
Excellent recipe. I've been making it again and again. The sauce really makes it. Lately I've been using maple syrup instead of agave and its wonderful!
Thanks Justine! Great idea with the maple syrup!
Just loved this recipe. Also, couldn't resist the siren song of the Vidalia Chop Wizard. I used it to chop the romaine as well, but it seemed to bruise the leaves. Do you use it for the lettuce? Any suggestions for doing so?
Hi Bonnie, so happy you enjoyed this salad. I don't use the salad for lettuce but love it for carrots, onions, potatoes, jicama, radishes, cucumbers and squash.
We eat chopped salad often, but made by Dole. They have several tasty combinations that we use. The two of us make a meal from the bag so we usually have it by itself. Great easy meal. Too many ingredients for me in your recipes (I am disabled) but your recipes look good. Just have to improvise a little. I signed up for the email thing so I look forward to that. Karen
Thanks for leaving a comment Karen. You just have to do what works best for you and your lifestyle and situation. I know Dole makes some wonderful, healthy salads. Welcome to The Café!
Hi - has anyone successfully substituted anything for the jicama in this recipe? I just went to buy one at my local grocery store, and they were all kind of soft and a few had mold on the outside.....didn't want to take a chance on that!!!!
Hi Beth!
You could make the salad without jicama or you could substitute some diced Asian pear which has a similar crunch. The salad dressing is a bit sweet so I think that would be delicious. You could also use Daikon radish, diced, also a nice crisp crunch.
I made this last night, and it was very good. Thank you! I doubled the recipe so I could bring it to another family, and it made a ton. My changes: I used 1/2 the amount of honey because I don't like sweet dressings, used 1/2 bell peppers and 1/2 shishito peppers from my garden because I didn't have enough bell peppers, and left out the beans because our other dish included beans. It still was really good. I appreciated learning a new way to cook corn. I thought it could use a little longer in the microwave, but that's probably because my microwave is ancient... Thanks again!
You're so welcome Beth! You're version sounds delicious!
How far in advance do you think I can make this? I am going camping and wanted to make it. Not sure if I should bring everything there and prep there or prep/make ahead. It's so tasty and I would love to share with others.
Hi Zinnia, I would probably chop everything and make the dressing but keep it all separate, then put it together right before you eat. Enjoy!
This salad was fantastic! Thank you for the wonderful recipe! I will definitely be making it again.
So glad you liked it Aly! We are constantly amazed at how viral this recipe went!
I was making this early this morning so it would be ready when we got home and missed the part about microwaving the corn and was too tired to make the tortilla strips. Guess what? It was still amazing! Thanks for sharing.
Thanks for your feedback Barbara. Glad you enjoyed it!
I made this salad 3 nights ago for my husband and adult son. Both loved it, which surprised me because they really like meat! Making it again tonight. So glad I came across this on Pinterest -- it's a keeper!
Thanks so much Vicki!
After a visit to our local farmer's market I decided to make this along with grilled chicken breasts for Saturday's dinner. I also visited a local festival and picked up a jar of Alfalfa Honey for the dressing. Can I just say that I wanted to (but eyes were on me, so I didn't) lick the bowl! The dressing is light, fresh and balanced. The combination of fresh vegetables with the black beans is oddly filling yet light. The flavors meld wonderfully. My mouth was happy, happy, happy!
Today I had the leftovers for lunch, and they were just as good. Frankly, I was surprised that the lettuce remained crisp, but Romaine is the hardiest lettuce, I think. The flavors had really blended over night. I kept the dressing separate and did not toss with the salad until I was ready to eat.
THIS is on my weekly menu for the summer - especially while the corn, tomatoes, zucchini, peppers and even onions are so fresh and readily available.
THANK YOU for sharing!
Thanks for your feedback! So glad you enjoyed it.
I made this for dinner tonight with some simple chicken enchilada, and it was wonderful...light and refreshing and bursting with flavor. We had unexpected company for dinner and everyone raved about it. I can't wait to take the leftovers for lunch with a little chicken added.
So glad you enjoyed it Tari! It is so versatile and, like you said, very refreshing! Scott and I continue to be amazed that it has been pinned over a million times!
I adore mexican food! This looks amazing! I m hungry already. Good job!
Thanks so much Pamela! And welcome to The Café!
Tried this for dinner last night. It was good! Husband even liked it, but suggested next time to add a jalapeño for kick. Good call! I subbed ranch beans for the black beans. Also, subbed cucumber for the elusive jicama . Worked!
I love Mexican food so this salad would be a perfect lunch idea for me. So colorful & healthy :-)!!!!
It is so healthy and full of flavor Agness! Thanks for your comment!
We made this for Superbowl 50. The dressing is divine exactly as written - don't change a thing. Fresh limes are a must. We couldn't source Jicama, but it was fine without it. Just a great healthy colorful salad. bon Appetit!
Thanks Marti! So glad you enjoyed it!
I wonder if it's the jicama Pancho? Could it be that it's more prevalent in different regions of Mexico?
Love this salad! We had a few friends come over for a light supper after Christmas Eve mass this year --super simple, just tamales and this Mexican Chopped Salad. It was perfect -- everything could be prepared and ready when we got home. Not only delicious and healthy, also a feast for the eyes. I made it again yesterday to bring to a friends house for dinner. She served a chicken and rice dish, everyone loved the salad and asked for the recipe. Definitely something I will make again and again!
That's so cool Susan! We love that salad, and it's our top Pinterest pin, with just under a million pins! So glad it worked for you!
Une salade si délicieuse et rafraichissante! Merci. Partager vos recettes ainsi est Un beau cadeau que vous nous faites. Notre veille du Jour de l'an fut santé grâce entre autre à votre salade...On a fini l'année en beauté! Bonne année à vous!
A salad so delicious and refreshing ! Thank you. Share your recipes and is a gift you made us . Our eve of New Year's Day was healthy thanks in part to your salad ... We ended the year in style ! Happy New Year to you!
This salad is fabulous and so delicious, I took it to a soup/salad meeting and I barely brought home a cup (no one ever wants to take the last) and I will make it again, it is crisp yet hardy, no meat needed and the lime dressing...well let's just say it is to die for! Thank you, thank you , thank you!
Thanks Debra! So glad you enjoyed it!
just made this tonight! Super yummy. I charred my corn in a skillet , but forgot the bell pepper, but otherwise followed the recipe. I served it with soft tortillas, shredded rotisserie chicken and cheese etc, and my son added the salad to make his into a wrap :).
I fixed this salad for dinner tonight and it was amazing! I left out the tortilla chips for my husband and myself since we're watching our carbs, but put them in the kids' portion. I even added a little finely chopped jalapeño for some heat, and everyone loved it! It makes a lot for a side dish so I recommend adding the romaine to just what you're planning to eat that night. We had this alongside barbacoa beef and guacamole and it was the perfect pairing. I can't wait to have the leftovers for lunch tomorrow!
I'm so glad you enjoyed it Meredith!
Do you happen to know the calories for this? I ate this as a meal and didn't use the cumin or the jicama
Hi Angela,
I don't have the calorie count but I know there are websites where you can just plug in the ingredients and it will give you the calorie count.
Is the garlic in the dressing minced?
Yes, it should be finely minced.
Hi Chris, I love that turquoise bowl, Do you know what the brand is? It looks a perfect size for an event I have coming up.
Hi Karen,
That bowl is made by a company called BIA, it's their 1 quart souffle dish. They have the smaller version on Amazon - http://amzn.to/1P4mB66
Filling fresh phenomenal salad! It looked so good, three days after seeing this recipe I made it for dinner. Its a meal! I think I might add cheese or grilled chicken next time. Thanks for the recipe! 😀
I tried this last year (2014). Most delicious mixed vegetable salad I have ever made. Great for pot lucks. People rave about this salad. Great!!! Great!!!!
I've made this twice since finding it on Pinterest, and it was a hit both times! That dressing - simply amazing!! I've enjoyed (and conversely, choked down!) my fair share of salads in my 50+ years on this planet, and this salad one is hands-down at the top of the list. Make this - tonight! - you won't regret it!
Thanks so much Susan! I might need to hire you as my PR person! Seriously, I'm so happy you have enjoyed this salad! It's one of our favorites too.
I made this about a week ago, so good and fresh! My husband loved it!!! Where did you get the bowl that you have the salad displayed in? Thanks!
Hi Lisa, I think I probably got the bowl at Homegoods but it was a while back. Thanks for your kind words, so happy you enjoyed the salad!
I made this without the black beans because I was serving it with a dinner with refried beans. I also omitted the lettuce, as I wanted it more like a vegetable serving. I added two diced avocados. 8 of us ate it and everyone loved it! I will definitely be making it again. It would serve 12 the way I did it.
Absolutely beautiful! The corn cooked nicely and peeled very easily. This is a good method for a few ears, but not when I have my family over. TOO many mouths! I sorta doubled the dressing, and at first taste the cumin and garlic are not coming through, but maybe with a marinade time the flavor will develop. I didn't use the jicama because it was brown throughout, sort of like a potato. Thank you for sharing this. I will make this again.
Love love love this salad. I couldn't find jicama so used some toasted pepita seedsand it worked great. Thanks for a great salad recipe.
Looks so fresh with the various colorful ingredients. I plan to make this for Memorial Day cook-out. About how many will this serve? There will be about 17 people. Thanks.
Hi Vicky, for 17 people I would make at a double batch, the recipe will serve 6-8 but it always goes fast!
Thank you! I may do 11/2 times because six are rug rats! They are afraid, very afraid of veggies!
I was so excited to make this for a dinner party last night and it exceeded my expectations. Every single guest asked for the recipe! Now I can't wait to explore some of your other creations. And I liked your microwave corn tip. Thank you!!
Thank you for the kind words Betsy!
I made this to go with a Mexican meal, we ended up having more food that I had imagined so I only dressed a small amount. It was fantastic, light and fresh, that night & great as a leftover. We ran out of dressing & my husband put avocado salsa on it, also yummy.
I eliminated the tortilla strips as we did not need those calories with the rest of the meal.
FIVE STARS
Hi Chris and Scott!
Just HAD to comment on the Mexican Chopped Salad! Served it with 'quick cilantro lime chicken' (found both on Pinterest) for dinner last night. DELICIOUS. It was an amazing meal! Thanks for healthy and yummy! The next time I make it (and there will be a next time!) I'll make it closer to serving time as the vegetables released some of their water and diluted the wonderful dressing a little too much for me.
Omg... Did it at the Weekend for a big salad buffet and all People were so amazed by this delicious salad. This salad has a Special place in our favorite menues. I took some maple syrup instead of honey (because mine was too thick) but was yummy at all! Thanks for this recipe!
I found this recipe on Pinterest last night and made it for dinner with some blackened fish tonight. It went down a storm. All 4 of our kids loved it, even though it had their arch nemesis of foods in...onion! Thank you for a new staple in our mealtimes.
Thanks Rachael for letting us know. So happy you (and the kids) enjoyed it!
Question about the dressing: I made some, but it's far too runny as if not enough oil. Is this how it's supposed to be? I followed the recipe exact. Doesn't stick to the salad this way, just runs off to the bottom of the bowl. Needs more viscosity. I'm going to play with it and add more oil, but just wondering if it's intended to be this way. Thanks!
Hi Lisa, The dressing is not super thick although adding the oil in a slow, stream does help it to emulsify which is what causes viscosity. I created it to be decently healthy with not a ton of oil. You certainly could add more oil although the dressing does add lots of wonderful southwestern flavor to the salad just the way it is. Hope you enjoy it.
Wow can't believe you replied to my post! Most bloggers don't bother with that; I appreciate the excellent customer here 🙂 I see your point about the healthy aspect. I'm serving this to a dinner party of 12 tonight. We're throwing calories to the wind, so I think I'll add a little more oil. Thanks for your reply.
When it came to the dressing, I put it in the blender and it was prefect and stuck to the ingredients, This is the BEST salad I have ever ate !!!!
My husband declared this the best salad he's ever had. It was beautiful and delicious. Thank you!
Thanks so much Donna!
My mother turned me on to jicama a few years ago - love it! The salad looks amazing and the dressing with that refreshing lime sounds delicious.
I'm not a huge salad fan, and I barely say that a salad looks delicious. But now that's the case. 🙂 The pictures are great, and I'm sure the salad has an awesome taste. Will try it out for dinner!
Thanks J!
Wonderful salad, fabulous dressing. Making it today for the 3rd or 4th time!
Yeh, thanks for letting us know!
This looks so good I plan to try this today over some fish.
Love the recipe and the photos are so good, wondered what kind of camera was used? Thanks for all the delicious recipes!!
Scott uses a Cannon 6D camera.
This salad sounds great since I'm trying to watch my diet and eat more healthy food. I'll add shredded chicken and put it in a wheat tortilla wrap.
I love jicama, but not sure I can find it in Costa Rica....wish me luck !!
Thanks Chris...great recipe.
This looks amazing and I like the idea of making the tortilla garnish! I have bought these already baked and they are expensive. The photos are absolutely beautiful and I wondered what camera are you using for these perfect pics! My daughter is getting into the business and it's so confusing about which camera to buy. Thanks
Hi Kay Ann, Scott uses a 60D Cannon camera.
This salad is a big hit in my house. My 13 and 7 year old have requested this 4 times in the last 2 weeks. For lunch we eat as is and for dinner they eat it with
shredded chicken (not me I don't eat meat). Also good as a snack, very easy to make. This will be on our menu at least 1 a week.
Thanks for taking the time to leave a comment. I'm so happy you have enjoyed this as much as we do 🙂
goodness is this salad super yummy! i found yer recipe through pinterest and made it yesterday w some adjustments due to allergies and it was a super hit! going to make it again for a large family dinner. thank you fo rsharing!
I'm so glad I found your site. So many yummy dishes! I am planning to make this for my mother-in-laws birthday party. I was wondering if it would be better to make it that morning before heading out or if the night before would work. I have never had jicama before but i imagine it probably turns brown after cut? I want the salad to look as pretty as your picture when I serve it!
Hi Connie,
Thanks for your kind words.
For the salad, it might be best to chop everything the night before and make the dressing but keep it separate until just before you leave for the party. The jicama doesn't turn brown super quickly like some fruits and veggies, it's really quite stable. Keep a little bit of chopped cilantro separate until just before serving and then sprinkle it over the top and your salad should look just beautiful!
Thanks for your help. I chopped everything like you said the night before but kept the lettuce, corn and beans separate. The next morning I mixed it all together about an hour before we ate. It was wonderful and looked pretty. Everyone loved it.
Tried this recipe... ABSOLUTELY AMAZING! And so refreshing for summer!!!
Thanks Sarah!
I made this for a group of 17 friends at dinner tonight. It was a HIT! Thanks for such a fresh, wonderful recipe!
Thanks so much Lauryn, we love that salad too!
looks like heaven! I especially look forward to trying the simple dressing, sounds wonderful~
I made this for my husband and I and am going to do,it again soon. I want to make enough to share with my. Mother and kids too and looking forward to taking it next time were invited to a BBQ. Do you have any idea how many calories? I guess just the corn and beans would have calories, I don't think the dressing is too high cal. Thanks of posting this!
Hi Donna,
I know it's not very high in calories but I don't have a program that figures out the exact calories. I think you're right, it would just be the corn, beans and also the honey that would have much calories.
I made this last night and it was so good! Better than my "entree" 🙂
Thanks Julie, we love that one too.
Love this! Beautiful and healthy.
Plan on getting lots of "oohs and ahhs" when I take it to a July 4th gathering later today.
(Would love to see expecting number of servings on the recipe.)
This salad looks amazing! Can't wait to try it. I am thinking I will leave out the tortilla strips and add a little bit of chicken breast to make a meal. I am also thinking about taking this to our family reunion this summer to balance out all of the yummy but high calorie comfort food that makes it's way to the buffet tables.
I love your version. And yes, those family renunions buffets can be pretty high fat, high calorie and starchy. This would be the perfect dish to take and I bet you don't bring a speck home 🙂
this was a delicious salad! because i made it just for husband and myself i divided it and added the lettuce in just before each meal so the lettuce would be fresh and not wilted. thank you for the recipe it was a big hit!
oh i wanted to add that i made this with a bag of frozen sweet corn and roasted it under the broiler for about 10 min. sweet corn is not in season where i live.
Did you defrost the corn before you broiled it? Great idea!
Elana- You don't need to defrost the corn before you broil it. Enjoy!
Thanks so much for letting us know!
The salad looks wonderful! But as I read the recipe I noticed that you omitted putting down that you added cilantro..... I always find it frustrating when you find a great looking picture of a recipe and as you read the recipe it's obvious that not all of the ingredients are included in the list. Just a pet peeve I have. I'm most definitely going to make this (cilantro included of course) ASAP! Thank you
Yes, ma'am; this is right down my favorite alley, and I already know that I'll love it. Thank you!..
Is that cilantro or dill? It looks amazing. I would think cilantro but it looks more like dill. I want to make this for my family reunion.
It's cilantro. I know it's a bit feathery. Sometimes when the weather starts getting warmer cilantro will grow more feathery leaves like that
I am looking at the picture of the Mexican Chopped Salad and I don't see any romaine. (???) Is it on the bottom of the bowl, and then you toss it? Thanks.
Hi Sheryl, there actually is Romaine in there, it just doesn't show up well in the pics.
Yes!!! This looks so good and it will be on the menu next week. That was a great tip also for shucking corn.
I love chopped salads, this looks so fresh and vibrant!
Love everything about this salad. It looks FANTASTIC!
This salad is outstanding! So fresh, delicious, and so colorful! Already pinned it!
Your Mexican version of a chopped salad is so colorful. I can't wait until summer corn arrives at the farm stands.
Did you work some inside magic on my subscription? B/c after my complaint, I got this in my inbox, like nothing was every wrong! Woot! This is just LOVELY - you do the best things with your produce finds!!
Your salads have been breathtaking, Chris!
I always look forward to seeing what you have to post Chris. Not only are your photos (or Scotts) stunning but your dishes are so appealing. Great recipe and perfect for summer.
Me too, Chris! I do really enjoy simple yet full of flavor recipes such as this one. There is so much goodness in it. It fills the eyes! Gorgeous, colorful photos as well!
What a great list of fresh ingredients. I would be doing the happy dance, too, Chris!
This is so fresh and beautiful.!
Happy Sunday!
Angie
This would be fantastic when we get fresh Indiana sweet corn...but I'm not sure I can wait that long to try it!!!
This piggy says very pretty! Hope you're having a great holiday weekend:@)
Salads like this always find me back in the fridge for a snack. I'd rather have a tiny portion of this than a brownie. It's so pretty in that bowl!
I have made this salad for six weeks straight. As soon as one batch gone I make another.
It is not " zactly " like this one but close cousin. Must be the best nutritious salad on the web. Taste is lively,
I add garlic two cloves. To dressing.
That's awesome Judy 🙂 I haven't made it for awhile now as I'm always onto something new but you've got me wanting to whip it up today!
This salad looks wonderful and so delicious! I love that it is healthy as well...thanks for sharing!
Didn't you tell us once that your husband does all your photography? He has outdone himself here. He should really be a professional photographer, if he isn't already. I would nibble off of this all day!
Yum Chris! I love Mexican chopped salads and yours looks just amazing! The dressing sounds so good and light! What a wonderful recipe for this holiday weekend!
A little pig in mud:-)
That's me in the garden right now..
What a cute expression.
Chris hope to make this this summer for my family.Thank you.
Mmm, that looks amazing! I love chopped salads, so I'll have to try this Mexican-inspired variation someday.
This absolutely looks divine... I - like you- get so excited when I buy many produce specially on sale. I go home wondering what to do with all these goodies but sometime they just go bad in the fridge 🙁 bad girl I know. I love your salad it is a keeper. I can add some black eyed beans and I have a meal :). Thanks