Mexican Chopped Salad Recipe

Why You’ll Love This Recipe

This Mexican Chopped Salad is bursting with bright colors and bold flavors. The combination of fresh vegetables like corn, zucchini, and bell peppers with a homemade lime-honey dressing makes it a perfect balance of tangy, sweet, and savory. The crunchy tortilla strips add a satisfying texture to each bite, making it a true crowd-pleaser. Whether served as a side dish or a light main course, this salad offers a healthy yet indulgent experience with every serving.

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, to taste (add salt if needed)

For the tortilla strips:

• 6 6-inch corn tortillas

• 1 ½ tablespoons canola oil

• ½ teaspoon sea salt

For the salad:

• 1 medium head romaine lettuce, chopped into approximately ½ inch pieces

• 1 medium bell pepper, diced into ¼-inch pieces (any color, orange works well)

• ½ medium red onion, diced into ¼-inch pieces

• ½ medium jicama, peeled and diced into ¼-inch pieces

• 1 medium zucchini, diced into ¼-inch pieces

• 4 medium tomatoes, seeded and diced into ¼-inch pieces

• 4 ears of corn (or 1½ cups of frozen sweet corn if fresh isn’t available)

• 1 ½ cups canned black beans, drained and rinsed

• ½ cup finely chopped cilantro, plus whole cilantro leaves for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the dressing: Combine lime juice, honey, cumin, garlic, and salt in a small bowl. In a slow and steady stream, add the oils while stirring continuously with a fork or small whisk. Taste and adjust with more salt or pepper if needed. Set aside.

2. Make the tortilla strips: Preheat the oven to 400°F (200°C). Stack the tortillas on a cutting board and cut them in half. Cut each stack of halves into thin strips, about ¼-inch wide. Transfer the strips to a sheet pan, drizzle with canola oil, sprinkle with sea salt, and toss to coat. Bake for 15-20 minutes, stirring every 5 minutes until the strips are light golden brown and crispy. Set aside to cool.

3. Prepare the corn: Place two ears of corn at a time in the microwave and cook for 3 ½ minutes. Once cooled for about 5 minutes, cut the bottom ends of the corn off and pull back the husks and silks. Cut the kernels from the husks and set aside.

4. Assemble the salad: In a large bowl, combine the corn with the other salad ingredients—romaine lettuce, bell pepper, red onion, jicama, zucchini, tomatoes, and black beans. Toss everything together gently.

5. Dress the salad: Pour the dressing over the salad and toss well to ensure everything is evenly coated. Garnish with chopped cilantro leaves if desired.

6. Serve: Top the salad with the baked tortilla strips or serve them in a separate bowl for guests to add themselves.

Servings and Timing

• Servings: 8

• Prep Time: 25 minutes

• Cook Time: 25 minutes

• Total Time: 50 minutes

Variations

• Add Protein: Add grilled chicken, shrimp, or steak for a heartier salad. For a vegetarian option, try adding grilled tofu.

• Spice It Up: If you prefer a spicier salad, add diced jalapeños or a pinch of chili powder to the dressing.

• Cheese: Sprinkle some crumbled queso fresco or shredded cheddar cheese on top for an extra touch of creaminess.

• Avocado: Add diced avocado to the salad for a richer, creamy texture.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The tortilla strips will lose their crispiness, so it’s best to store them separately if you have any left.

• Reheating: If you prefer warm tortilla strips, you can reheat them in the oven for 5-10 minutes at 350°F (175°C).

FAQs

1. Can I make the dressing ahead of time?

Yes, the dressing can be made up to 2 days in advance and stored in the fridge.

2. Can I use frozen corn instead of fresh?

Yes, frozen corn works well if fresh corn isn’t available. Just make sure it’s thawed before using it.

3. What other vegetables can I add to this salad?

You can add any vegetables you enjoy, such as cucumber, carrots, or radishes, for added crunch and flavor.

4. Can I make this salad gluten-free?

Yes, this salad is naturally gluten-free, as long as you use gluten-free tortillas for the strips.

5. How do I make the tortilla strips crispy without baking them?

You can fry the tortilla strips in a pan with a bit of oil, but baking is a healthier alternative.

6. Can I substitute the honey in the dressing?

Yes, you can substitute honey with agave nectar or maple syrup if you prefer a different sweetener.

7. How long do the tortilla strips stay fresh?

The tortilla strips are best enjoyed the same day but can last for up to 2 days in an airtight container.

8. Can I use canned corn instead of fresh or frozen?

Yes, canned corn can be used as a substitute, but fresh or frozen corn tends to give a better flavor and texture.

9. How do I keep the salad fresh for meal prep?

If meal prepping, store the dressing and tortilla strips separately, and combine the salad ingredients when ready to eat.

10. Can I use a different type of lettuce?

Yes, you can use other types of lettuce like iceberg or butter lettuce, but romaine provides the best crunch and flavor for this salad.

Conclusion

This Mexican Chopped Salad is an explosion of flavors, textures, and colors, making it an ideal dish for summer gatherings, picnics, or as a healthy side. With fresh ingredients, a zesty dressing, and crispy tortilla strips, it’s a recipe that’s sure to become a family favorite. Whether you’re serving it with tacos, grilled meats, or enjoying it as a standalone meal, this salad offers a satisfying combination of freshness and flavor that you’ll love every time.

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