4.99 from 57 votes
Image of Mexican Chopped Salad in a bowl with crisp tortilla strips.
Mexican Chopped Salad
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

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!

Course: Side Dish
Cuisine: Mexican
Keyword: Mexican Chopped Salad
Servings: 8
Calories: 228 kcal
Author: Chris Scheuer
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 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
Instructions
  1. For the dressing, combine lime juice, honey, cumin garlic and salt.

  2. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk.
  3. Taste and add more salt and pepper, if needed. Set aside.
  4. For the corn tortilla strips, preheat oven to 400˚F.

  5. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about 1/4-inch thick.
  6. Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.
  7. Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
  8. For the salad, place corn, two ears at a time, in the microwave and cook for 3 1/2 minutes.

  9. Remove from microwave with a hot pad and allow to cool for 5 minutes.
  10. 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.
  11. 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.
  12. Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.
Nutrition Facts
Mexican Chopped Salad
Amount Per Serving
Calories 228 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 438mg19%
Potassium 558mg16%
Carbohydrates 35g12%
Fiber 7g29%
Sugar 10g11%
Protein 5g10%
Vitamin A 960IU19%
Vitamin C 28.1mg34%
Calcium 45mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.