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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.
What is jicama?
I just needed to find one more item; the 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 often used in South American cooking. The plant is native to Mexico and jicama is used commonly in Mexican cooking. I love to use it in salsas and salads as it gives a lovely, slightly sweet crunch, and doesn’t lose its crispness over time.
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, 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 and pop the pan in the oven till they’re gloriously golden brown; a perfect complement.
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 was 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!
What to serve this salad with:
- Perfect with any Mexican entree; tacos, enchiladas, quesadillas, burritos, etc
- Delicious spooned on top of nachos.
- Serve it with chips (just omit the lettuce).
- Delicious with grilled chicken, seafood, pork or beef.
- 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. 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 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!
Do you love South-of-the-Border cuisine? Check out some of our 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
This Mexican Chopped Salad might just be the freshest, healthiest, most delicious salad you’ve ever had the pleasure of meeting. And it’s loaded with fabulous Southwestern flavor!
- 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
- 6 6- inch corn tortillas
- 1 ½ tablespoons canola oil
- ½ teaspoon sea salt
- 1 medium head romaine lettuce chopped in approximately 1/2 inch pieces
- 1 medium bell pepper diced in 1/4-inch pieces**, any color (I used orange)
- ½ medium red onion diced in 1/4-inch pieces**
- ½ medium jicama peeled and diced in 1/4-inch pieces**
- 1 medium zucchini diced in 1/4-inch dice**
- 4 medium tomatoes seeded and diced into 1/4-inch dice**
- 4 ears corn if fresh corn is not in season, substitute 1 1/2 cups of sweet, tiny frozen corn
- 1 1/2 cups canned black beans drained and rinsed
- 1/2 cup finely chopped cilantro plus whole cilantro leaves for garnish, if desired
- instructions
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For the dressing, combine lime juice, honey, cumin garlic and salt.
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In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk.
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Taste and add more salt and pepper, if needed. Set aside.
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For the corn tortilla strips, preheat oven to 400˚F.
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Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about 1/4-inch thick.
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Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.
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Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
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For the salad, place corn, two ears at a time, in the microwave and cook for 3 1/2 minutes.
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Remove from microwave with a hot pad and allow to cool for 5 minutes.
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After cooling, cut bottom end of corn off, about 1 1/2 inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.
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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.
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Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.
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Joanne says
Heading to a Mexican/Margarita themed BBQ this weekend and I’m going to bring this delicious salad. Seems like the perfect accompaniment 👍🏼
Chris Scheuer says
Yum! Hope you enjoy it, Joanne!
Veronica says
Hi Chris! Can I make this the night before? Should i add the dressing early or not? Thanks!
Chris Scheuer says
Hi Veronica, you can make it the night before. Just keep the lettuce and dressing separate until shortly before serving.
Terri Sullivan says
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!
Chris Scheuer says
Thanks so much, Terri!
Grace RockIt says
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.
Chris Scheuer says
Awesome! Thanks so much for letting us know, Grace!
joan czerwin says
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.
Chris Scheuer says
Yay! Thanks, Joan!
peggy J stivason says
Absolutely flavorful . We love the combination and goes perfect with Mexican chicken breast . Thanks Toni for another Wonderful recipe .
Chris Scheuer says
Thanks so much, Peggy!
Monica Baryo says
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.
Chris Scheuer says
Thanks, Monica! Sounds like a delicious dinner!
Carol says
Made this salad several times this summer. I like the idea of green apple instead of jicama and will try it.
Chris Scheuer says
Great! Let us know how you like it!
Karen says
This salad was fabulous and I served it with Spanish Rice and Chili Rellenos !!
Chris Scheuer says
Yum! You’re making me hungry, Karen! That sounds delicious!
Kathleen Cochran says
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!
Chris Scheuer says
Thanks so much for your review, Kathleen!
Renée Jester says
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.
Chris Scheuer says
Awesome! Thanks so much, Renée, for taking the time to share your review!
Sheri says
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!
Chris Scheuer says
Thanks, Sheri! It does seem to go with lots of cuisines despite the name. Thanks so much for sharing your review! 💕
Danielle says
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!
Chris Scheuer says
Yay! I’m so glad, Danielle. Thanks for letting us know!
Karen says
What kind of tomatoes do you use for this?
Chris Scheuer says
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!
Jennifer says
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.
Chris Scheuer says
That was a great substitution, Jennifer! Thanks so much for sharing your results
Abby kaighin says
Guests love this salad!
Chris Scheuer says
Yay! So happy you enjoyed it, Abby! Thanks for taking the time to share your results!
Vicki says
This is now one of my go-to salads. Everyone loves it and it is always a hit!
Chris Scheuer says
Thanks for sharing your results, Vicki! 💕💕💕
ALICIA M STROUD says
Do you cook the zucchini first?
Chris Scheuer says
No, that’s not necessary. The only thing that is cooked a bit is the corn.
Cheryl S. says
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
Chris Scheuer says
Yay! So happy to hear this, Cheryl! Thanks for taking the time to leave a review!
Betsy says
Made this salad today and it is delicious. Definitely a keeper!’
Chris Scheuer says
Yay! So happy you enjoyed it, Betsy! This is one of our favorite salads!
Cathy says
Could I add pasta to make more volume for a large get together ?
Chris Scheuer says
You definitely could. I would probably put it all together fairly close to serving time.
Bobbi says
Just prepared the salad fixings and marinated the cilantro lime chicken overnight. Go away rain so I can fire up the grill. 😉
Chris Scheuer says
Haha! I know what you mean. The sun is shining here and next thing you know, it’s pouring!
Michelle Hunter says
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!
Chris Scheuer says
Thanks so much, Michelle! I’m so happy you enjoy this salad!