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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:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations, and ideas for variations.
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 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 1 ½ 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
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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 ¼-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 ½ 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 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.
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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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Zynnia says
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.
Chris Scheuer says
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!
Aly says
This salad was fantastic! Thank you for the wonderful recipe! I will definitely be making it again.
Chris Scheuer says
So glad you liked it Aly! We are constantly amazed at how viral this recipe went!
Barbara V says
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.
Chris Scheuer says
Thanks for your feedback Barbara. Glad you enjoyed it!
Vicki says
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!
Chris Scheuer says
Thanks so much Vicki!
Fully Alive says
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!
Chris Scheuer says
Thanks for your feedback! So glad you enjoyed it.
Tari says
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.
Chris Scheuer says
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!
Pamela Descati says
I adore mexican food! This looks amazing! I m hungry already. Good job!
Chris Scheuer says
Thanks so much Pamela! And welcome to The Café!
Laurie says
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!
Agness says
I love Mexican food so this salad would be a perfect lunch idea for me. So colorful & healthy :-)!!!!
Chris Scheuer says
It is so healthy and full of flavor Agness! Thanks for your comment!
Marti B says
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!
Chris Scheuer says
Thanks Marti! So glad you enjoyed it!
Chris Scheuer says
I wonder if it's the jicama Pancho? Could it be that it's more prevalent in different regions of Mexico?
Susan Shrum says
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!
Chris Scheuer says
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!
line says
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!
Debra says
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!
Chris Scheuer says
Thanks Debra! So glad you enjoyed it!
Denise Haffey says
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 :).
Meredith Hartsock says
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!
Chris Scheuer says
I'm so glad you enjoyed it Meredith!
Angela says
Do you happen to know the calories for this? I ate this as a meal and didn't use the cumin or the jicama
Chris Scheuer says
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.
Kathy M says
Is the garlic in the dressing minced?
Chris Scheuer says
Yes, it should be finely minced.
Karen C says
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.
Chris Scheuer says
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
Sylvia says
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! 😀
Linda Gipson says
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!!!!
Susan F says
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!
Chris Scheuer says
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.
Lisa says
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!
Chris Scheuer says
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!
Dawn says
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.
Vicky says
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.