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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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William Smith says
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?
Sally says
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!
Becky Edwards says
How long will this salad last if made ahead? Could it last 2-3 days without the dressing on it?
Chris Scheuer says
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.
Lien says
Delicious, light, refreshing and easy! This recipe is a winner. I will definitely make this again.
Chris Scheuer says
Oh, thanks so much Lien! Now you've got me wanting to make it again! 🙂
Gail Thorpe says
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. ❤️
Chris Scheuer says
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.
Tari McDermand says
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!!
Chris Scheuer says
Thanks Tari, so happy you enjoyed it!
Elle Woods says
Where did you buy the salad bowl from ? It is lovely.
Chris Scheuer says
Hi Elle, I actually found that at HomeGoods.
Sandra L Garth says
You've packed this beauty with good for you yummies and it's a meal in itself!
cheri says
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!
Susan says
The perfect salad to kick off the summer season, Chris! One big bowl full of delicious beauty!
Tricia @ Saving Room for Dessert says
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
sue | theviewfromgreatisland says
This has got to be the prettiest salad ever! Sharing and pinning :))))
Chris Scheuer says
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.
Debra Eliotseats says
Love the colors and the gadetry!
Liz says
Pinning this beauty again!!! It looks scrumptious and would be perfect for the holiday weekend!!! xo
Abbe@T says
So glad you dusted this off! What a perfect salad for the weekend!
Marjorie Holste says
I have a similar recipe, will make yours but add avocado 🥑
Marjorie Holste says
I have a similar recipe, will try yours , will add avocado 🥑
Chris Scheuer says
That sounds wonderful Marjorie!
Ginny Hartzler says
You have outdone yourself in beauty with this stunning dish! And I bet it smells fantastic!
Andrea Williams says
I have made a similar salad for pool parties and add a shot of tequila to the dressing, everyone loves it.
Chris Scheuer says
Oooooh, what a great idea!
Justine says
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!
Chris Scheuer says
Thanks Justine! Great idea with the maple syrup!
Bonnie says
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?
Chris Scheuer says
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.
Karen Hicks says
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
Chris Scheuer says
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!
Beth U. says
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!!!!
Chris Scheuer says
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.
Beth says
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!
Chris Scheuer says
You're so welcome Beth! You're version sounds delicious!